The Illustrated Quick Cook
8 chicken pieces, skin on, about 1 3/4lb (800g in total)
2 tablespoons olive oil
3 garlic cloves, finely chopped
1 cinnamon stick
4 cups hot chicken stock
Handful of dried apricots
Juice of 1 lemon
Couscous, for serving
2 teaspoons ground cinnamon
1 onion, finely chopped
Pinch of ground ginger
1 x 15 1/2 oz (439g) can of chickpeas, drained and rinsed
Handful of whole blanced almonds
Handful of fresh cilantro, finely chopped
Sea salt and freshly ground pepper
Harissa, for serving
Preheat the oven to 400ºF (200ºC). Season the chicken well with salt and pepper, and sprinkle with the cinnamon.
Heat 1 tbsp of the olive oil in a large flameproof casserole over medium-high heat.
Working in batches if necessary, add the chicken pieces, skin-side down, and cook for about 5-10 minutes, turning once, until golden all over. Remove and set aside.
Reduce the heat to medium and add the remaining oil, onion and a pinch of salt to the casserole. Cook for 5 minutes until soft.
Add the garlic, ginger, and cinnamon stick and cook for few seconds. Stir in the chickpeas.
Return the chicken to the casserole and pour in stock. Bring to a boil, and add the almonds and apricots. Cover and bake for about 1 hours until the chicken is cooked through and the sauce begins to thicken.
Stir in the cilantro and squeeze with the lemon juice. Serve hot with fluffy couscous and harissa.