1 cup dried apricots, halved

6 x 220 g (7 oz) chicken thighs, bone-in, skin-on

3/4 tsp salt (cooking or kosher salt)

2 tbsp olive oil

1 brown or yellow onion, thinly sliced

2 garlic cloves, finely minced

1 cinnamon stick (or 1/2 tsp cinnamon powder)

400 g (14 oz) crushed tomato (1 can)

400 g (14 oz) canned chickpeas, drained

1 tbsp preserved lemon rind, finely minced

2 1/2 cups chicken stock, low sodium

Ras el Hanout Spice Blend:

1 tsp cooking salt

3/4 tsp ground cumin

3/4 tsp ground ginger

3/4 tsp black pepper

1/2 tsp allspice powder

1/4 tsp cinnamon powder

1/4 tsp coriander powder

1/8 tsp clove powder

For Serving:

Couscous, plain or with nuts and dried fruit

2 tbsp fresh coriander, roughly chopped

Optional Garnish:

1/3 cup slivered almonds, lightly toasted