Mix all the spices together. Coat the chicken with half the spice
mixture and leave overnight preferably, or for at least 2 hours.
In a heavy saucepan, heat the oil and brown the chicken over
a high heat. Remove from the pan and set aside.
remaining spice mixture, the crushed garlic and grated onions
to the pan.
Allow the onions to soften without browning.
Add the apricots and their soaking water, the almonds, raisins
or sultanas, honey, saffron and its liquid, tomato juice, chicken
stock and tomatoes.
Bring to the boil, reduce the heat to
medium heat and cook until the sauce has thickened
considerably, this should take about 20 minutes.
chicken and cook for a further 20 minutes.
Fold in the chopped coriander and serve immediately.
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356 kcals, 9g fat, 1g saturated fat, 26g carbohydrate, 0.42g sodium