Chicken and Apricot Tagine

A simple recipe, with a Moroccan influence, that's sure to leave clean plates all round! Chickpeas can be added to stretch it a little further and fresh coriander added at the end to enhance the flavour.

Ingredients:

2 tablespoons oil

4 chicken breasts, chopped or 8 boneless, skinless chicken thighs

1 large onion, sliced

1 garlic clove, crushed

2 teaspoons plain flour

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon paprika

600 ml chicken stock

12 ready-to-eat apricots

Salt and pepper to season

Fresh coriander, chopped (optional)

Method:

1. Heat half the oil in a large pan.

2. Add the chicken until golden then remove and set aside.

3. Add the remaining oil and fry the onions gently for 5 minutes, then add the garlic and fry for 1 minute.

4. Sprinkle in the spices and flour and stir around for one minute on a gentle heat.

5. Return the chicken to the pan, pour in the stock and bring to the boil.

6. Simmer for 15 minutes, stirring occasionally.

7. Stir in the apricots and simmer for a further 15 minutes. Taste and season with salt and pepper.

8. Sprinkle with chopped fresh coriander (optional).

9. Serve with couscous or rice.