Chicken Tagine

600g chicken breasts, cubed
2 teaspoons rape seed oil
2 large onions, diced into large chunks
2 400g tins chunky chopped tomatoes in tomato juice
2 tins chickpeas, drained weight 240g each
150g ready to eat dried apricots
1 Kallo organic stock cube
about 350ml boiling water
2 very heaped teaspoons Moroccan spice mix
3 cloves crushed garlic

In a large skillet or saute pan with a lid, brown the chicken chunks and
fry the onions and garlic in the oil.  Add the spice mix and let it fry
for a minute...
Add all the remaining ingredients.  Bring through the boil, turn down to
a simmer, and put the lid on.  Let it simmer while you cook 1200g dry
weight brown basmati rice.  This will take about 35 minutes.

Serve the tagine with the rice.  Tagine: 3.5 points (UK) per person.
Rice 3 points per person.  Also glulen free!  :)

I use rapeseed, grape seed, or olive oil as all are mono-unsaturated,
and unlike polyunsaturated oils such as sunflower, do not super-saturate
the moment you heat them.

There are three of us.  I served up our dinner and served the other
three portions into freezer tubs for later in the week.