Moroccan chicken

Instructions

1 Cut the chicken into even sized chunks. Spray a non-stick pan with olive oil spray and heat pan until hot. Cook chicken in batches until it has lost its pinky colour and is tinged golden at the edges. Remove and place on a paper towel.

2 Add onion with a little more oil and cook until softened. Add mushrooms and capsicum and cook for a few more minutes.

3 Place all vegetables in a casserole dish with chicken and heat through. Stir in pesto and Moroccan seasoning with chopped tomatoes and stock. Bring to the boil, reduce the heat, cover and cook on the hob for 45 minutes.

4 Add dates and cook for a further 10 minutes. Adjust seasoning. Serve with mashed potato and lightly cooked spring cabbage. Sprinkle with fresh chopped parsley before serving. Thicken with cornflour if you wish.