Method1. Thoroughly coat the chicken in the harissa and 1 tbsp of the olive oil. Set aside.
2. Meanwhile in a casserole pot add the remaining olive oil, onions and garlic and fry over a medium heat until the onions soften and start to brown. Sprinkle in the turmeric, cumin and chilli flakes and cook for another minute. Next add the ginger, cinnamon, chickpeas and keep frying for another minute to really develop the flavours.
3. Next add the tomatoes, stock and lemon, then turn the heat down and gently simmer.
4. Meanwhile preheat the oven to 200°C / 180°C / gas 6.
5. Place the chicken on a roasting tray and bake in the oven for 10 minutes, until just sealed.
6. Remove the chicken, then place in the casserole pot along with any tray juices. Cover and return to the oven for 30 minutes.
7. Add the apricots then return to the oven for a further 15 mins before serving with cous cous, fresh chopped parsley and a little mint.
TipFor extra flavour, marinate the chicken for a couple of hours or overnight in the fridge.
• 12 chicken thighs, skin on and bone in
• 3 tsp harissa paste
• 3 tbsp olive oil
• 2 onions, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 tsp turmeric
• 1 tsp cumin
• ½ tsp chilli flakes
• 1 tsp ginger powder
• 1 cinnamon stick
• 400g can chickpeas, drained
• 400g can chopped tomatoes
• 500ml chicken stock
• 10 Opies Lemon Slices
• 2 balls Opies Stem Ginger in Syrup, finely chopped
• 10 apricots, halved