2 sliced onions

10 chicken thighs, skin on and bone in

2tsp turmeric

2tsp paprika

2tsp ground ginger

1 cinnamon stick

1tbsp harissa paste

3tbsp honey

200ml chicken stock

4 sliced preserved lemons

12 chopped dried apricots

Serve with brown rice, chopped pistachios, yoghurt and parsley


1. Brown the thighs and remove

2. Add the onions, cook on low heat for 12 minutes to caramelise

3. Add the spices, cook 4 minutes

4. Add the thighs back in and the stock

5. Mix well, bring to the boil, then simmer for about 1.5hrs

6. Add the lemons and apricots, cook 5mins more

7. serve