Ingredients

• 200g/7oz chicken breast
• cut into large cubes
• 600g/1lb 5½oz chicken thighs or wings
• 1 tbsp harissa paste
• 1 tbsp vegetable oil
• 1 onion
• sliced
• 2 garlic cloves
• crushed
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp chilli flakes
• 450ml/16fl oz chicken stock
• 100g/3½oz dried apricots
• quartered
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin chickpeas
• rinsed
• drained
• salt and freshly ground black pepper
• 2 tbsp freshly chopped mint
• 2 tbsp freshly chopped parsley
• couscous
• cooked according to packet instructions
• 150g/5½oz Greek-style yoghurt
• handful of flaked almonds

Directions

• Mix the chicken breast and thighs (or wings) with the harissa paste in a bowl until well combined. Cover with cling film and chill in the fridge for two hours.
• Heat the vegetable oil in the base of a tagine dish
• or heavy-based casserole dish. Fry the chicken for 2-3 minutes. Remove from the dish using a slotted spoon and set aside.
• Fry the onion for five minutes
• or until soft. Stir in the garlic and spices.
• Add the meat back to the dish
• along with the stock
• apricots and tomatoes. Season with salt and freshly ground black pepper. Bring to the boil
• cover with the lid and simmer for one hour. (Add the chickpeas after 45 minutes and stir until well combined.)
• Stir in the mint and parsley at the end of cooking.
• Serve alongside couscous and Greek-style yoghurt
• topped with the almonds.