Chicken Tagine

Marinade
8 Chicken thighs on the bone
2 tsp paprika
½ tsp ground cinnamon
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground ginger

Soak
100g dried apricots sliced
50g raisins
500ml chicken stock

Fry
2 large onions finely sliced
6 garlic cloves roughly chopped
Pinch of saffron, soaked in hot water
2 x 400g tins chopped tomatoes
1 tbsp tomato purée
1 tbsp honey

To serve - Toast some flaked almonds and scatter on top.

Marinade the Chicken overnight in the spice mix.

Warm Chicken stock to soak the Apricots and Raisins an hour before cooking.

Heat the oil and add the chicken in batches to brown all over. Remove from the pan and set aside.

Fry the onions over a medium heat until soft, stirring in the garlic for the last minute. Add the saffron along with its water, and the tomatoes, tomato purée, honey, fruit and soaking liquid. Pour in the remaining chicken stock and bring to a steady simmer. Cook for about 10 minutes, then season with sea salt and ground black pepper.

Return the chicken to the pan and stir through. Set to a simmer, then cover for 40 minutes or so.

Check Chicken is cooked and how the sauce is... Serve on some Brown Rice or Cous Cous.