Moroccan Chicken

2 large Chicken Breasts

1 Onion, finely chopped

1 Tsp Tarragon

1 Tsp Mild Chilli Powder

6 Black Cardamom pods

1 Tsp Mustard Seeds

2 Tsp Cumin Seeds

1 Cinnamon Stick

4 Star Anise

50g pitted Green Olives

3 Tbsp Olive Oil

Sea Salt and freshly Ground Black Pepper

4 Beef Tomatoes grated, Pulp only

50ml Maple Syrup

75ml White Wine

50g shelled Pistachios, chopped

50g Almonds

50g Pine Nuts

6 pitted Dates,chopped

2 Oranges, peeled and sliced

1 large bunch Mint and Coriander, chopped

100g Pomegranate seeds

Firstly mix together the Tarragon, Chilli Powder, Cardamom, Mustard and Cumin Seeds

Blend in a spice mixer or grind down using a pestle and mortar

Heat the Oven to 180 degrees C

In an oven proof frying pan add 1 Tbsp of Olive Oil and pop in the Chicken

Cook until lightly browned on both sides

Remove and set aside

In the same pan add a further 1 Tbsp of Oil and add the Onion

After 2/3 minutes add the Pistachios, Almonds and Pine Nuts

Fry for 2/3 minutes until the nuts are toasted

Pour in the White Wine

After 1/2 minutes, add the Tomato Pulp

Stir in the spice mixture thoroughly

Return the Chicken to the pan

Add the Dates, Olives and the Orange slices

Add the Cinnamon Stick and Star Anise

Place in the oven and cook for 15 minutes, or, until the Chicken is cooked

Remove the Star Anise and sprinkle over the chopped Herbs

Serve on two plates with vegetables of choice