Chicken with Ras el Hanout, Sultanas and Honey

You will need:

4 chicken breast fillets - skin on
8 teaspoons of ras el hanout
2 handfuls golden sultanas
100ml of water
3 red onions - finely chopped
3 fat cloves of garlic - finely chopped
80g ghee
2 tablespoons of clear runny honey
sea salt
2 free-range eggs

Ready for the Tagine lid to go and and to pop into the oven.

How to do it:

Put the chicken on a plate and sprinkle with the Ras el Hanout. Rub the spice all over so they are well coated on both sides. Cover and put to one side.

Preheat the oven to 220C/425F/Gas 7
Place the onions and garlic into a Tagine or lidded casserole.
Add half of the ghee in small bits around the onions, then arrange the chicken fillets on top of the onion and garlic. Now sprinkle over the sultanas.
Dollop the remaining ghee onto the fillets and then drizzle over the honey.

Season with salt, then put the lid on the Tagine and cook in the oven for 20 minutes. After this time, you can have a look and baste with the juices.

Now is a good time to put on your boiled eggs. Boil in water for about 10 minutes. Then run under cold water for a good few minutes (this will stop a grey line appearing around the yolk).

Now turn down the oven temperature to 180C/360F/Gas 4 and cook for another 30 minutes.

After about 50 minutes of cooking, check to make sure the chicken is cooked through. The juices should run clear. If not cook for another 5-10 minutes, or until cooked through.

Remove the Tagine or casserole from the oven and add the hard-boiled egg halves. Cover and leave to stand for ten minutes.

Serve with the halved boiled eggs and the lovely sweet, spicy onion sauce and of course, some nice fresh crusty bread.