Moroccan-Style Chicken Tagine

For 2 servings

• Olive oil1 tbsp
• Chicken thighs, bone-in or boneless2
• Onion, sliced1/2
• Garlic cloves, crushed2
• Ground cinnamon1/2 tsp
• Ground cumin1/2 tsp
• Ground ginger1/2 tsp
• Turmeric1/2 tsp
• Chicken stock200 ml
• Dried apricots, halved6
• Honey1 tbsp
• Flaked almonds, toasted15 g
• Fresh coriander, to serve

1. 1

   Heat the olive oil in a large, deep pan over medium heat.

2. 2

   Add the chicken thighs and cook for 3-4 minutes on each side until golden brown (they don't need to be fully cooked through yet, they'll finish cooking in the sauce). Remove and set aside on a plate.

3. 3

   Add the onion to the same pan and cook for 5 minutes, stirring occasionally, until soft and translucent.

4. 4

   Add the garlic, cinnamon, cumin, ginger and turmeric. Stir constantly for 30 seconds - this wakes up the spices, but keep an eye on it so it doesn't catch and burn.

5. 5

   Pour in the chicken stock and stir well, scraping up any browned bits stuck to the bottom of the pan - these add flavour.

6. 6

   Return the chicken to the pan, along with the dried apricots and honey. Stir gently to combine.

7. 7

   Cover with a lid, reduce the heat to low, and simmer for 25-30 minutes, until the chicken is cooked through with no pink inside and the sauce has thickened slightly.

8. 8

   Scatter with toasted flaked almonds and fresh coriander before serving. Good with couscous or flatbread.