Jewish Style Moroccan Chicken -

Heat 1 tablespoon oil in a large saucepan then add the onions and carrots and cook for 6 minutes or until beginning to brown

Remove from the pan then reduce the heat and add the remaining oil garlic and the spices.

Cook stirring constantly for about 2 minutes or until fragrant

At the chicken pieces and stir to coat in the spices.

Add the onion and carrot mixture, tomato, orange rind, honey and 2 cups of water

Bring to the boil then reduce the heat and simmer for 40 minutes.

Add the zucchini and apricots, and simmer for a further 30 minutes.

At the chickpeas and stir to heat through

Place in a serving dish and sprinkle over the pistachio nuts and coriander

Serve with couscous