Ingredients

• 4 -6 Chicken thighs, boned

• 1 x Brown onion

• 4 x Garlic cloves - finely diced

• Plain flour

• 4 x Tablespoons black sesame seeds. Must be toasted

• 2 x Tablespoons tomato paste

• 1 x Tin Italian diced tomatoes

• 1/2 x Cup white wine

• 1 x Cup chicken stock - always home made is best

• 1/2 Cup raisins

• 1 x Cup pitted green olives

• 1 x Tablespoon sherry vinegar or red wine vinegar

• 4 x Teaspoons Shawarma Natural Seasoning containing: Cardamom, Cumin, Sumac, Paprika, Cinnamon, Ginger, Nutmeg, Onion, Coriander, Garlic Powder, Black Pepper, Chili Flakes.

• 1 x Whole lemon sliced

Preparation

Pat the chicken dry and trim to your liking. Then using your hands, rub the plain flour and the sesame seeds well into the chicken and refrigerate for 30 minutes then brown the chicken on all sides and set aside.

Then in a medium hot pan add a little olive oil and fry down the onions, adding the garlic just before the onions are caramelised so as not to burn.

Next add the tomato paste to the bottom of the pan and allow 3 minutes to reduce bitterness before mixing with the onions and adding the white wine to deglaze the pan.

Allow the alcohol to evaporate before adding the chicken stock, shawarma seasoning, tomatoes, raisins, green olives, sherry vinegar and seasoning to your taste.

Now, return the chicken to the pan adding the lemon slices and spooning the sauce over the chicken. Cook uncovered for around 20 minutes allowing the sauce to reduce a little and until the chicken is firm.

Important: The Shawarma Natural Seasoning has been blended without salt so you may add salt to your taste or special diet

Comments: This recipe is more Arabic than Moroccan being typical of country Morocco and a touch of Spain.