Chicken with Tomato, Honey and Almond

1. Heat a little olive oil in a large frypan over a medium heat and cook onion until it is soft. Add garlic and spices and cook, stirring, for 1 minute until fragrant. Add tomato and stir until it breaks down.

2. Place chicken on top, then pour 600ml water over, season with sea salt and ground black pepper and increase heat to high. Cook for 5 minutes, then reduce to a simmer. Cover frypan and cook for a further 15-20 minutes until chicken is just cooked through. Transfer chicken to a serving platter and keep warm.

3. Increase frypan heat to high and cook tomato sauce until it reduces and has a thick consistency. Stir in rosewater and honey, then spoon sauce over chicken. Sprinkle almonds and coriander over and serve immediately.