Spices

Lightly toasted cumin and coriander seeds, ready to be lightly bashed with the pestle and mortar. Ready to take their place in tonight's dinner which is an old Deoia recipe that I haven't made for ages - Moroccan Baked Chicken with Chickpeas and Rice.

It creates a bit of washing up in the prep but you can stick in the oven and let it cook away for an hour. We are now 18 minutes from dinner :)

If you fancy trying it, you'll find the recipe here (I do cheat and use tinned chickpeas!)

http://www.deliaonline.com/recipes/main-ingredient/poultry-and-game/chicken/moroccan-baked-chicken-with-chickpeas-and-rice.html