This is my first post for MenuMania, we’re huge fans of MenuMania here at Syrup magazine so it’s with great pleasure that I share with you a winter favourite!

Ingredients

• 1.5kg of chicken pieces
• 2 onions sliced
• 3 garlic cloves crushed
• 1 tsp cinnamon
• 1 tsp ginger
• 1 cup pitted prunes
• 1 cup olives (black or green)
• 1/4 cup white wine vinegar
• 1 1/2 cups chicken stock
• fresh coriander
• Seasoning

Method
In a lidded pan brown your chicken pieces in a little olive oil. Add all your remaining ingredients.

Bring to the boil then turn down and simmer for 1 1/2 hours, turning the chicken a couple of times.

Serve scattered with fresh coriander and salt & pepper. This can also be cooked in the oven in a casserol or tagine at 180 degrees celsius. Accompany with couscous.

Tags: chicken casserole, moroccan chicken