Chicken and apricot tagine

We make this alllll, the time.

Dish by Jill Dupleix

Serves 4 Prep 20min Cook 60min 8 chicken pieces Flour, salt and pepper 1tbsp butter 3tbsp olive oil 1 onion, halved and sliced 2 garlic cloves, finely sliced Pinch of saffron, ground 1tsp sweet paprika 1tsp cumin 500ml chicken stock 400g tinned chopped tomatoes 100g dried apricots 1 to 2tbsp honey 2tbsp coriander leaves METHOD Dust the chicken with flour. Melt butter and oil in a pan and cook the chicken on both sides until golden. Remove it and cook the onion gently until soft. Add the garlic, saffron, paprika and cumin, stirring. Then add the tomatoes and stock and simmer. Put the chicken back into the pan with the honey, apricots, sea salt and pepper and simmer gently, partly covered, for 50 minutes. Scatter with coriander and serve with couscous and harissa (hot chilli paste).