Bird's Eye Chicken Tagine

Serves: 4
Preparation: 10 minutes
Cooking Time: 1 hour

Ingredients:
- 1 1/2 tbs plain flour
- 3 tsp Moroccan spice mix
- 1kg skinless chicken casserole pieces
- 1 tbs oil
- 1 onion, cut into wedges
- 1 1/2 cups chicken stock
- 500g packet frozen Birds Eye Country Harvest - Peas, Carrots and Cauliflower
- 10 dried apricots
- 1 tbs honey
- 1/4 cup fresh coriander leaves for garnish
- Toasted flaked almonds for garnish

Method:
1. Combine flour with Moroccan spice in a plastic bag and add chicken pieces tossing to coat.
2. Heat oil in a large saucepan, add chicken and onion and cook for 4 -5 minutes or until golden.
3. Stir in stock and simmer covered for 45 minutes, stirring occasionally.
4. Add frozen Birds Eye County Harvest vegetables and apricots and simmer uncovered for a further 10 minutes or until chicken is tender. Stir in honey and serve garnished with coriander and almonds.

Handy Hint: Dates can also be added for a traditional touch.