I love the warm and spicy flavours of Moroccan food and the interesting way the locals combine spices with fruit — particularly in their tagine dishes, which is a slightly more sophisticated way of making a slow-cooked stew.

If you have a tagine pot this dish is perfect for it, otherwise a large pan with a lid works jut as well.

The main flavour of this dish is harissa, which is an aromatic blend of garlic, chilli, assorted spices and oil which you can buy at some supermarkets and delis (Woolworths sells a lovely harissa blend).

Traditionally one would use raisins for this dish, but I add chopped dried apricots, prunes and sundried tomatoes to the raisins as well for a richer, fruitier taste.

In essence you can add virtually any dried fruit of your choice, so feel free to experiment — because that's what fun in the kitchen is all about.

For this dish I use canned chickpeas but you can also use dried, boiled chickpeas.

To make four servings of this quick and tasty meal you need:

Ingredients:

• 8-12 chicken pieces (I use thighs, drumsticks and wings)


• 1 large onion, peeled and sliced


• 3 cloves of garlic, peeled, lightly crushed and finely chopped


• 2 tablespoons of harissa spice


• A pinch of saffron (or turmeric)


• 3 sticks of cinnamon (or a teaspoon of cinnamon powder)


• 600ml chicken stock


• 1 full cup of raisins and coarsely chopped dried fruit including apricots and pitted prunes


• 2 x cans of chickpeas, drained and well rinsed


• Coarse salt and freshly ground black pepper


• Juice of ½ lemon or lime


• 1/3 cup olive oil for cooking

Method:

In a large saucepan or stew pot heat the oil.

Sprinkle chicken pieces with salt and pepper and fry in oil until lightly browned on both sides.

Add the sliced onion and cook for five minutes.

Add garlic and cook for one minute.

Add the harissa, saffron (or turmeric), and cinnamon sticks.

Stir quickly to mix, then add chicken stock.

Bring to the boil, reduce to a simmer, cover and cook for 25 minutes.

Remove lid and add mixed dried fruit, lemon juice and the chickpeas.

Bring to the boil, then reduce to a simmer and cook uncovered for five to 10 minutes.

Traditionally this dish is enjoyed with flat breads such as pita or naan, but I also serve steamed basmati rice with it.

Wine recommendation:

Mike of Wine Concepts suggests the Jordan Rhine Riesling 2008 (Stellenbosch), which costs R70 a bottle, to go with this delicious dish.

This Rhine riesling has wonderful intense aromas of aromatic honeysuckle, leading to citrus flavours of lemons and limes on the palate, with an interesting spicy kick on the finish.

To order this, contact Wine Concepts.