Ingredients 

• 800g chicken skinless boneless thigh fillet cut into chunks
• 1 tablespoon harissa paste
• 1 tablespoon rapeseed oil
• 1 large onion diced
• 2 crushed garlic cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 small lump of peeled and grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon chilli flakes
• 450ml chicken stock
• 100g sliced dried apricots
• 1-400g chopped tinned tomatoes
• 1- 400g chickpeas rinsed and drained
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh parsley

Method

Mix the chicken and harissa paste in a bowl and leave to marinade
Heat the oil in a tagine or casserole dish
Fry off the onion, chicken, garlic, ginger and spices add the tomatoes and chilli flakes stir and then add the stock
Season with salt and pepper stir and add the apricots
Bring to the boil and turn to a simmer cover with a lid and place in a pre-heated oven
Cook for approximately 1 hour on 160°C fan
Remove from the oven take off the lid add the chickpeas stir and return to the oven for approx. 30 minutes Remove from the oven remove the lid stir in the mint and decorate with the parsley on top

Serving suggestion

Serve with Couscous