Ground's Easy Chicken Stew with Ras al Hanout

Lightly coat the chicken pieces in the Ras al Hanout. Heat the oil in a heavy-based pan or Dutch oven, add the chicken and turn until browned all over. Add the onion and garlic, cook until onion is translucent then add 1/4 cup of the stock and reduce heat to very low. Cover and do not lift the lid for 15 minutes.

Add carrots and a pinch of salt and continue to cook slowly until the carrots are tender. Stir in the peas and mushrooms, adding enough of the remaining stock to barely cover the chicken. Increase the heat until simmering, then turn it down to very low. When the mushrooms and peas are cooked, serve over plain rice or with boiled or mashed potatoes.