Chicken tagine recipe | delicious. magazine

Ingredients

• 2 tbsp olive oil
• 8 free-range chicken thighs on the bone, seasoned
• 2 red onions, sliced into wedges held together at the root end
• 2 large garlic cloves, finely sliced
• 1 tbsp ras el hanout
• 1 cinnamon stick
• 1 tsp ground cumin
• 400g tin chopped tomatoes
• 350ml chicken stock, hot
• 2 preserved lemons, skin finely sliced, flesh discarded
• 1 tbsp mango chutney
• 200g soft dried apricots
• Handful of blanched almonds
• 400g tin chickpeas, drained and rinsed
• Small handful of fresh coriander leaves