Moroccan Chicken with Rosemary Wedges

My diet has become rather boring recently mainly because I am rather lazy when it comes to cooking for myself, so armed with the latest issue of BBC Good Food Magazine, I have decided to try out a few new recipes and then stick them on here.

Moroccan Chicken with Rosemary Wedges.

This serves four but can be divided or the rest can be saved for another day.
4 Chicken Breasts
Splash of Olive oil
1 Tbsp Honey
1 Tsp ground Cinnamon
1 Tsp ground Cumin
400g Chopped Tomatoes
150ml Chicken Stock
Zest and juice of half a lemon
Salt and Pepper

Heat oil in a large frying pan, fry chicken in honey until golden.
Mix in the spices, stock, tomatoes, zest and lemon juice.
Bring to the boil and simmer for around 10 minutes.

Wedges
as many potatoes as required
sprinkle of rosemary
2 Tbsp olive oil
Salt and Pepper

Chop potatoes in wedges and mix with rosemary and olive oil in a bowl
Cook in pre-heated oven at 200 degrees Celsius until golden brown

This is supposed to be served with  rice or couscous but I had Spuds to use up.

Verdict: Simple yet very tasty