Chicken tagine with almonds and apricots

Method

1. In a heavy-based flameproof casserole, lightly brown the chicken in the olive oil over a medium heat. Reduce the heat, add the onion and garlic and sauté for 3-4 minutes.
2. Add the spices, cook for 2 minutes, then pour in the apple juice and stock to cover the meat. Bring to
   the boil and simmer for 15 minutes, stirring occasionally.
3. Add the apricots and almonds and cook for a further 15 minutes until the chicken is tender and the liquid has reduced and thickened.
4. Before serving, stir in most of the herbs, keeping some as a garnish.

Recipe taken from Sarah Raven’s Food for Friends & Family, published by Bloomsbury.