Moroccan Chicken and Chickpea Stew

Ingredients:

• 3 Tbsp olive oil
• 2 large brown onions, diced
• 6 cloves garlic, thinly sliced
• 1-2 tsp Spicecraft Original Salt Rocks
• A good handful of fresh thyme leaves (optional)
• 200ml white wine
• 400gm tin chickpeas, drained and rinsed
• 3 x 400gm tin tomatoes
• 4 Tbsp Spicecraft Rockin' Moroccan Rub
• olive oil or any cooking oil
• 8 chicken thighs, trimmed of excess fat
• Spicecraft Chicken Salt Rocks

Method:

1. Heat olive oil in a heavy-based saucepan. Add onions and garlic and season with Original Salt Rocks. Cook over a medium heat for about 25 minutes until soft and golden.
2. Add thyme leaves and white wine. Allow wine to reduce by three-quarters.
3. Add chickpeas, tomatoes and 2 Tbsps of Rockin' Moroccan Rub, simmer until chickpeas are cooked and sauce has thickened, about 30-40 minutes.
4. Grind a good coating of Spicecraft Chicken Salt Rocks over both sides of the chicken thighs.
5. Heat a little olive oil/cooking oil in a frypan and brown the chicken thighs on both sides.
6. Add thighs and 2 more Tbsps of Spicecraft Rockin' Moroccan Rub to thickened tomatoes and stir to cover.
7. Simmer gently with a lid on until chicken is cooked through, about 30 minutes.
8. Serve with grilled bread or roast potatoes and a green salad.