1 tbsp Olive Oil
1 medium onion thinly sliced
2 cloves of garlic crushed
4 large boneless chicken breasts, skinned
½ level tsp. ground ginger
1 tsp. ground cinnamon
2 tbsp clear honey
2 tbsp lime juice
1 tbsp red wine vinegar
1 cup chicken stock
Salt
Freshly ground black pepper
1/3 cup raisins
1/3 cup whole blanched almonds

1. Heat the oil in the tagine base, fry the onion and garlic without colouring.
2. Cut the chicken into bite size pieces, add to the tagine and brown evenly. Stir in the spices and cook for 1 minute.
3. Mix together the honey, lime juice, vinegar and stock, pour over the chicken. Season well, cover and cook very gently for 1 ¼ – 1 ½  hours.
4. When the chicken is cooked, remove the lid and boil the liquid rapidly to reduce to a syrupy consistency.
5. Stir in the raisins and almonds and garnish with a little flat leaf parsley.