Succulent chicken bathed in the vibrant flavours of Morocco.

It was traditionally cooked in an earthenware dish with a conical lid (a tagine), but an enamelled cast iron is perfect for both cooking and serving. If do you have a tagine and enjoy a bit of drama, cook the recipe in a casserole, transfer it the warm tagine just before for serving and remove the lid with a flourish at the table.

Bone-in chicken thighs have the most flavour, but you can also use thigh fillets or medium-sized chicken breasts if you prefer. Serve with Israeli couscous.

Keeps two days in the fridge. Freezes for one month.

Method:

Mix the spice paste ingredients with enough of the water to form a thick paste.
Remove the skin and any loose fat from the chicken, then rub the meat all over with the spice mixture (wear disposable gloves if you prefer.) This can be done up to 24 hours ahead if more convenient.
Spread the almonds on a baking sheet. Set the oven to 160°C/gas 4, add the nuts and roast them as the oven heats up until they smell toasty and are golden brown, about 10 minutes, then remove. (Keep an eye on them as they can quickly turn from toasty to burnt if left too a bit long.)
Peel and finely chop the onion. Heat the oil in a large, wide casserole or heavy based frying pan, add the onion with a pinch of salt, and cook over medium heat, covered, for five minutes until softened.
Add the chicken to the onion – do this in two batches if the pan can’t hold all the pieces in a single layer without crowding and transfer the first batch of chicken to a plate while you cook the rest.
Sear briskly until the brown on both sides and the onion is golden brown, two to five minutes.
Return the chicken and any juices to the casserole or pan, cover with a well-fitting lid, then transfer to the oven and bake for 40-45 minutes or until the chicken is tender and cooked all the way through.
Using tongs or a slotted spoon, transfer the chicken pieces to a plate and cover with foil to keep warm. Place the casserole with the onions and chicken juices on top of the stove, and add the cinnamon, apricots and stock. Bubble until the sauce has reduced by a third to concentrate its flavour.
Mix the cornflour (or potato flour) to a cream with 1 tbsp water or stock, then stir into the sauce and boil over high heat, stirring constantly until the sauce has thickened to a coating consistency.
Return the chicken and any juices to the pan, baste with the sauce, then sprinkle with the almonds, parsley and pomegranate seeds. Cover and bring to the table so the lovely aromas are released and the colours revealed as you remove the lid.

Note: This dish is also great for Pesach if you substitute the Ras El Hanout for a teaspoon each paprika and ground coriander.

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Ingredients

Name: Moroccan chicken and apricots
Ingredients: For the spice paste 2 tsp ground cumin; 1 tsp each turmeric, cinnamon,; 1 tbsp ras el hanout (or you can use 1tsp each of paprika and ground coriander); 1⁄2 tsp fine sea salt; 10 grinds black pepper; 1-2 tbsp water For cooking the chicken 6-8 chicken thighs (see note above); 2 rounded tbsp whole blanched almonds; 1 medium red onion; 1 tbsp olive oil; small bunch flat leaf parsley; 200 g ready to eat dried apricots; 1⁄2 tsp ground cinnamon; 250ml chicken stock; 1 tsp cornflour or potato flour; To sprinkle on top 1 tbsp pomegranate seeds; 1 tbsp chopped flat-leaf parsley

For the spice paste

2 tsp ground cumin
1 tsp each turmeric, cinnamon,
1 tbsp ras el hanout (or you can use 1tsp each of paprika and ground coriander)
1⁄2 tsp fine sea salt
10 grinds black pepper
1-2 tbsp water

For cooking the chicken

6-8 chicken thighs (see note above)
2 rounded tbsp whole blanched almonds
1 medium red onion
1 tbsp olive oil
small bunch flat leaf parsley
200 g ready to eat dried apricots
1⁄2 tsp ground cinnamon
250ml chicken stock
1 tsp cornflour or potato flour
To sprinkle on top

1 tbsp pomegranate seeds
1 tbsp chopped flat-leaf parsley