Chicken Moroccan spiced Vegetable Stew

Ingredients
6 Lilydale Skinless Breast, rubbed with a little olive oil,
sea salt and pepper
30mls (2 Tbsp) Extra Virgin olive oil
3 cloves garlic, peeled and crushed
15gr (1 Tbsp) Ras el Hanout Spice (OR 1tsp ground cumin, 1 tsp ground coriander, ½ tsp nutmeg, ½ tsp ground black pepper, ½ tsp cinnamon, ½ tsp paprika, ½ tsp all spice, ½ tsp ground ginger, ¼ tsp cayenne pepper)
1 litre vegetable Stock
1 Large carrots, peeled and cut into cubes
1 Large Sweet potato, peeled & diced into cubes
2 Peeled potatoes, diced into cubes
1 large diced peeled eggplant, diced
2 zucchini, diced
2 cups cauliflower florets (about ½ cauliflower)
10 Okra, Cut in Half length ways (optional)
1 brown onion diced
1 small tin crushed tomatoes
1 tin Chick peas, drained and rinsed
30gr (2 Tbsp) cup currants
6 Fresh dates (pitted & diced)
30gr (2 Tbsp) seeded black olives, sliced
45gr (3 Tbsp) toasted almond nibs
1 Bunch Spinach washed and broken up
½ Tbsp Sea salt, to taste

Method
1. To make vegetable stew: Pour olive oil into a heavy oven-proof dish and place over medium-low heat. Sweat garlic and spices and sauté, stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic, add the spices and then add all the vegetable, including tomatoes and chick peas, but not the spinach.

2. Pour over the vegetable stock just to cover the vegetables, bring to boil, and then place in a preheated oven at 180°C for around 20-30 minutes or until vegetables are tender.

3. While the stew is cooking season the Chicken breast with some sea salt, and rub with olive oil, then heat a pan with some more olive oil and seal the chicken breast on both sides till brown, then roast in oven for 15-20 minutes till cooked, then let rest.

4. Remove stew from oven and stir in spinach, currants, almonds, leaving a few almonds for garnish and black olives and dates, seasoning and mix.

5. Serve by spooning the vegetable stew onto a plate, then slice chicken breast on top