Chicken Tagine with Chickpeas

The recipe

Instructions

1. 1
   Brown the chicken thighs in the oil in a large pan for 6-8 minutes until golden, then lift out.
2. 2
   Soften the chopped onion in the same pan for 5 minutes, then add the crushed garlic, cumin, cinnamon and turmeric and fry for 1 minute.
3. 3
   Return the chicken and pour in the chopped tomatoes, the crumbled stock cube and 300ml water, then stir in the chopped apricots.
4. 4
   Cover and simmer gently for 25 minutes, then add the drained chickpeas and cook uncovered for a further 10 minutes.
5. 5
   Check the chicken is cooked through with no pink meat, adjust the seasoning and serve with couscous.

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