Leftover Sunday roast chicken tagine

Ingredients

 leftover roast chicken

1 can chickpeas

1 can cherry or chopped tomatoes

125 ml chicken/veg stock

1 red onion, diced

1 red pepper, diced

1 green pepper, diced

4 cloves Garlic, crushed

inch Ginger, grated

6 soft dates

6 Soft apricots

10 pitted Olives

2 tbsp ras el hanout

1 tsp turmeric

2 tbsp the Governor extra Virgin olive oil 

Herby tahini

Coriander

Parsley

2 tbsps tahini

2 tbsps Lemon juice

2 tbs Olive oil

Pomegranate seeds

Method

Heat 2 tbsp EVOO in a large pan. Add the onions and sauté for 10mins over low heat. Add the garlic, ginger and sauté for 2-3mins. Add the spices and stir, add peppers, apricots, dates, olives stir then add stock, and tomatoes. Cook for 30 mins or transfer to a casserole dish and cook in the oven.

For the tahini, place all the ingredients into a blender and blitz, add little oil if needed.