Chicken and Chickpea Tagine with Apricots and Harissa Sauce Recipe | Food Network UK

Ingredients

• 2 tbsps rapeseed oil
• 8 chicken thighs
• Salt and freshly ground black pepper
• 2 tbsps olive oil
• 1 large yellow onion, peeled, halved, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tbsp ras al-hanut*
• Large pinch saffron, soaked in 60ml warm water
• 1 cinnamon stick
• 1 1/2 cups tinned diced tomatoes, drained (450g tin)
• 1 1/2 cups tinned chickpeas, rinsed, drained (450g tin)
• 3/4 cup dried apricots, sliced into half moons
• Harissa sauce, recipe follows
• Chopped flat-leaf parsley, for garnish
• Chopped fresh coriander leaves, for garnish
• For the harissa sauce
• 120ml creme fraiche
• 1 tbsp harissa*
• Salt