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Remove the cooked chicken pieces with a slotted spoon and set aside on kitchen paper to drain.

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This recipe features, among other spices, ras el hanout, a North African spice mix containing ginger, paprika, cardamom and rose petals, along with other aromatics.

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Leave to absorb the flavours for about half an hour.

In the spicy city of Guntur - NDTV Food Videos

2 tbsp olive oil 1 onion, peeled and chopped 2 garlic cloves, peeled and chopped 1 large cinnamon stick, broken in two 1 tsp ground cumin 1 tsp cayenne pepper 1 tsp paprika 1 tbsp lhtly crushed cardamom pods 1 tsp lhtly crushed coriander seeds 1 tbsp ras el hanout 500ml vegetable stock 800g peeled butternut squash cubes, about 2cm in size (from 1 medium squash, about 1kg before prep) Large pinch of saffron 400g tin of chopped tomatoes 2 tbsp clear honey, plus extra to drizzle 150g dried apricots 400g tin of chickpeas 1 tbsp chopped flat-leaf parsley 1 tbsp chopped fresh coriander Zest of ½ lemon Sea salt and fresy ground black pepper8 minutes.Telugu Chat - Telugu Online Chatting

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