Moroccan Chicken with Chickpeas
2 tbsp olive oil
12 chicken thighs and drumsticks
1 large onion, sliced
2 garlic cloves, crushed
1 tbsp harissa paste
1 tsp ground cumin
1 cinnamon stick
600ml/1 pint/2½ cups hot chicken stock
75g/3oz/½ cup ready-to eat dried apricots, diced
2 x 400g/14oz cans chickpeas (garbanzos), drained and rinsed
1 Heat the oil in a large non-stick frying pan over a medium heat. Add the chicken pieces to the pan and fry, turning them occasionally, until browned all over. Add the onion and garlic and cook,
stirring, for 5 minutes or until tender.
2 Add the harissa, cumin and cinnamon stick. Pour in the hot stock and bring to the boil. Reduce the heat, cover the pan and simmer gently for 25–30 minutes until the chicken is tender and cooked.
3 Add the apricots and chickpeas, and bring to the boil, then reduce the heat and simmer, uncovered, for 5–10 minutes.
4 Serve hot with some warm pitta bread or boiled rice.