Humous Dip (no Tahini)

400g jar chickpeas
good pinch of ground cumin
sea salt & ground black pepper to taste
1 red chilli, deseeded and finely chopped
2 tbs olive oil
2 tbs lemon juice
1/4 tsp garlic granules

To serve - cayenne pepper and fresh coriander leaves

Rinse chickpeas and remove skins (painstaking job, but gives a better texture).
Put chickpeas into a medium bowl with all other ingredients (except cayenne pepper and coriander leaves) and blitz with a stick blender until smooth and lump free.
Taste and adjust seasonining if necessary.
Transfer mixture to a small serving bowl.
When ready to serve, warm slightly in micro, sprinkle with cayenne pepper and garnish with coriander leaves.

Chicken ras el hanout (top of the shelf)

(serves 4)

3 skinless, boneless, chicken breasts, chopped
2 onions, thinly sliced
4 large carrots, sliced
6 cloves garlic, chrushed
2 preserved lemons (rind only, chopped) or use zest from 1 large fresh lemon
fresh parsley and coriander, chopped
1" piece fresh ginger, peeled & grated
2 tbs ras el hanout spice mixture (add more is preferred spicier)
salt & ground black pepper to taste
3 cups chicken stock
3 tbs lemon juice

In a large heavy pot or wok, heat oil and cook onion. Once softened, add chopped chicken and garlic, stirring occasionally. Once chicken is cooked, add carrots, preserved lemons (or zest), seasoning, parsley, ginger and the spice mix. Stir well to coat chicken in spices.

Add stock and lemon juice and bring to a boil. Turn heat to low, cover and simmer 10 mins, taste for seasoning and add parsley & coriander.

Serve immediately with citrus cous cous or lemon rice.

Chinese curry sauce (takeaway version)

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