Chicken & Swede Tagine

2 Chicken Breasts

1 very large pepper, or 2 normal ones.

2 onions

3 handfuls of mushrooms

1/3 large swede

1/2 litre of chicken stock (2 oxo) made up in boiling water

2 tsp garam marsala

1 tsp ground coriander seed

1 tsp cumin

1/2 tsp chilli powder

3 tsp acacia honey

1 tsp very lazy garlic

1 tbsp creme fraiche

Chop the veg - onion into small pieces, swede about 1.5 cm cubes, pepper about 2 cm cubes, mushrooms into quarters if large.

Chop the chicken into rough cubes - about an inch to a side.

Fry the onions until translucent. Add the swede and cook for a while over a low heat. Push the lot to half the pan, add a little more oil, and fry the spices (inc garlic), mix in with the veg, and clear to half the pan again. Brown the chicken on all sides and mix in with the veg. Add the pepper and fry for a bit more.

Add the lot to the tagine. Add the mushrooms, and stir in. Add the stock, and enough extra water to cover everything in the tagine. Add the honey and stir in.

Leave in the oven at 120 degrees for 3-4 hours.

Take the top off the tagine, add the creme fraiche, and cook for another 1/2 an hour or so, reducing the sauce - but keep an eye on it to make sure it dosen't dry out.

Serve when the sauce is starting to thicken, with cous-cous.

Serves 2-3