2 Servings

Prep: 20 minutes

Cook Time: 1 hr, 40 minutes,

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Ingredients 1 garlic clove, crushed 1 1/2 tsp ground cumin 1 1/2 tsp ground coriander seeds 1 1/2 tsp sweet paprika 1 tbl olive oil 1 large skinless boneless chicken breast cut in half 1/2 large onion, finely sliced 2 cups chicken stock 14 oz can chopped tomato 1/4 cup split red lentil 1 1/2 tsp tomato ketchup 1 cinnamon stick 1/3 cup dried apricot handful mint leaves garnish (optional)

Directions

Heat oven to 350°F. Mix the garlic, cumin, coriander and paprika together, rub 1 tsp olive oil into the chicken, cover chicken with the rub all over the on all sides.

Heat an oven proof stove top casserole, add the chicken and cook over a medium heat for 5 mins until golden on both sides. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.

Add chicken stock and scrape up bits from the bottom of the pan. Add tomatoes and stir, add the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken on top and pour in any juices. Cover and cook in the oven for 1½ hrs, until the meat is tender and the sauce thickens. Scatter with fresh mint leaves and serve with couscous or rice.