Ingredients : 8 chicken pieces,skin of about 1¾ lb (800g) in total 2 tsp ground cinnamon 2 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped pinch of ground ginger 1 cinnamon stick 1 x 15½ oz (439g) can chickpeas, drained and rinsed 4 cups hot chicken stock handful of whole blanched almonds handful of fresh cilantro, finely chopped
handful of dried apricots juice of 1 lemon sea salt freshly ground black pepper couscous, for serving harissa, for serving
Directions : 1. Preheat the oven to 400°F (200°C). Season the chicken well with salt and pepper, and sprinkle with the cinnamon. Heat 1 tbsp. of the olive oil in a large flameproof casserole over medium-high heat. Working in batches if necessary, add the chicken pieces, skin side down, and cook for about 5–10 minutes, turning once, until golden all over. Remove and set aside. 2. Reduce the heat to medium, and add the remaining oil, onion, and a pinch of salt to the casserole. Cook for 5 minutes until soft. Add the garlic, ginger, and cinnamon stick, and cook for few seconds. Stir in the chickpeas. 3. Return the chicken to the casserole and pour in the stock. Bring to a boil, and add the almonds and apricots. Cover and bake for about 1 hour until the chicken is cooked through and the sauce begins to thicken. 4. Stir in the cilantro, and squeeze with the lemon juice. Serve hot with fluffy couscous and harissa. Variation : Use turkey instead of chicken for a slightly lower at version. Preparation Time: 10 Mins, Cook: 1 Hour, SERVES 4
