Moroccan Stew

In a big pot, saute sliced jalapeno, onion, garlic, fresh grated ginger, 1 lb diced chicken breast.

Add a big can of diced tomatoes with the juice, some chili, nutmeg, Clove, Coriander, Cumin,
Cinnamon, 3 Carrots chopped, Zucchini diced, a diced bell pepper, chopped Figs and dried apricots

Pour in enough chicken or veggie stock to cover. After 5 minutes, add 1 can of drained chickpeas. Cook until chicken is done.

Serve over cous cous, topped with slivered almonds and fresh mint.