Spicy Moroccan Chicken

This is my take on Delicious Magazine's Spicy Moroccan chicken. I substituted the chick peas in the original recipe for dates, for those who don't like chick peas. It gives it a much sweeter taste. Really easy to prepare and you could always adapt to cook in a slow cooker. Enjoy!

1 tbsp olive oil
1 onion, diced
1 red onion, sliced
2 tsp cumin seeds
2 garlic cloves, finely chopped
2 tbsp harissa paste
400g diced chicken
300ml chicken stock
400g can chopped tomatoes
1 tsp caster sugar
100g pitted dates (or 200g tinned chick peas, or a bit of both)
Squeeze of lemon juice
6 tbsp natural yogurt
Small handful fresh coriander leaves, chopped

1. Gently heat the oil in a casserole over a medium-high heat, add the onion and cumin and fry for 3-4 minutes. Add the garlic and fry for 1 minute. Stir in the chicken and fry until browned. Add the harrisa paste and stir well. Add the stock, tomatoes, sugar and dates (or chick peas if using)
2. Season, bring to the boil and simmer for 20 minutes to reduce the sauce. Stir in the lemon juice, yogurt and coriander.