Allergy free spicy Moroccan chicken mince recipe

Ingredients

• 2 tsps olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 500g chicken mince
• 2 tbsps Moroccan spice mix
• 2 medium tomatoes, finely chopped
• ¼ cup currants
• 2 tbsps lemon juice
• ¼ cup chicken stock from a Massel chicken salt-reduced ultracube or powder
• 2 tbsps fresh flat-leaf parsley, finely chopped (optional)

Method

• Heat oil in a wok over a medium heat.
• Add the onion and garlic.
• Cook for 3-4 minutes or until the onion has softened.
• Increase the heat to medium-high.
• Add the chicken mince and cook, stirring with a wooden spoon to break up mince.
• Cook until it is completely cooked through.
• Add the Moroccan spice mix and cook, stirring, for 1 minute or until fragrant.
• Add the tomato, currants, lemon juice and chicken stock.
• Bring the mixture to the boil then reduce heat to medium-low.
• Simmer for 10 minutes or until the sauce has thickened.
• Stir through the parsley.
• Serve with allergy free bread.