This is my (and my mum’s) recipe for Djej Metisha Mesla, which I think is a Moroc­can dish of chicken, toma­toes and rice. Eric refers to it as “Chicken Jihad”, for rea­sons best left unsaid.

Ingre­di­ents (to serve 4)

• 4 chicken breasts
• 1 onion, chopped
• 1 gar­lic clove, crushed
• 2 tsp cinnamon
• 1/4 tsp ginger
• 400g chopped tomatoes
• 2 tbsp honey
• 4 cups long grain rice
• blanched almonds / sesame seeds to garnish.

Method

1. Fry the onion in a large casse­role dish until soft.
2. Add the chicken, brown and cook until nearly done.
3. Add the toma­toes, gar­lic and spices.
4. Bring to the boil, cover, and sim­mer gen­tly for 30 minutes.
5. Mean­while, cook the rice (should take around 15–20 minutes).
6. Increase heat and remove lid to thicken the tomato sauce if necessary.
7. Stir the honey into the chicken/tomato pan and heat through.
8. Serve gar­nished with the almonds or sesame seeds.