Zesty Lemon Tagine with Olives, Dried Apricots and Figs

Ingredients

• 1 whole chicken, approximately 1.6–1.8 kg, jointed into 8 pieces
• 1 teaspoon sea salt, plus extra only if needed
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 large brown onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1 cinnamon stick, or 1/2 teaspoon ground cinnamon
• 1 cup (250 ml) prepared Broth & Co Chicken Bone Broth
• 300 g pumpkin, peeled and cut into 3 cm pieces
• 1/2 cup (90 g) dried apricots
• 4 dried figs, halved
• 1/3 cup (55 g) pitted green or black olives
• Finely grated zest and juice of 1 lemon
• 1/2 cup flat-leaf parsley leaves, roughly chopped
• 1/3 cup (45 g) toasted almonds, roughly chopped
• Cooked couscous, rice or warm flatbread, to serve