Chicken, Carrot and Apricot Tagine

Ingredients

• 15 g of fresh coriander, roughly chopped
• 350 ml of chicken stock, made from a cube
• 5 cm of root ginger, peeled and grated
• 12 dried apricots, halved
• 2 tbsp of olive oil
• 2 cloves of garlic, peeled and chopped
• 4 chicken legs
• 2 cinnamon sticks
• 1 lemon, juice only
• 1 tsp of ground ginger
• 1 tsp of ground cumin
• 2 tbsp of tomato purée
• 4 large of carrots, peeled and sliced
• 2 onions, peeled and chopped
• 1 pinch of saffron
• 2 tbsp of clear honey