Moroccan-Style Chicken & Chickpea Tagine

Ingredients

• 1 tbsp olive oil
• 8 chicken drumsticks
• 1 onion, sliced
• 3 cloves garlic, crushed
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1 x 400g tin chickpeas, drained
• 1 x 400g tin chopped tomatoes
• 300ml chicken stock
• 8 dried apricots, halved
• Salt and pepper, to taste
• Handful fresh coriander, chopped (optional)

Method

1. Heat the oil in a large, deep pan or casserole over medium-high heat. Season the drumsticks and brown on all sides, about 6-8 minutes, then remove and set aside.
2. Add the onion to the same pan and cook for 5 minutes until softened.
3. Stir in the garlic and spices and cook for 1 minute until fragrant.
4. Add the chickpeas, chopped tomatoes, stock, and apricots, then return the drumsticks to the pan.
5. Bring to a simmer, cover, and cook on low heat for 30 minutes, turning the drumsticks halfway, until the chicken is cooked through and tender.
6. Uncover and simmer for a further 5 minutes to thicken the sauce slightly.
7. Season with salt and pepper and scatter with fresh coriander before serving.