Chicken Tagine with Apricots

Ingredients

1 Tbsp	Canola oil, or 2 tbsp, or grapeseed oil
750 g	Chicken thighs, skinned and boned, cubed (Main)
1	Carrot, large, sliced
1	Large onion, sliced
1 tsp	Ground ginger
1 tsp	Turmeric
½ tsp	Cinnamon
½ tsp	Ground cumin
½ tsp	Nutmeg
2 Tbsp	Flour
½ tsp	White pepper
¾ cup	Chicken stock
¾ cup	Orange juice
400 g	Apricots, canned, drained (Main)
2 Tbsp	Preserved lemons, flesh, optional

Directions

1. Set oven to 160 degC.
2. Heat half the oil in a non-stick frying pan.
3. Brown chicken in batches, removing to a casserole or tagine once browned.
4. Add remaining oil, onion and carrot to the frying pan.
5. Stir in spices and cook for 2-3 minutes. Add flour, mixing well.
6. Pour in stock and bring to the boil. Stir well.
7. Add orange juice and preserved lemon (if using), and apricots.
8. Pour over chicken in the casserole.
9. Cover and cook for 1-1 & 1/2 hours or until meat is tender.
10. Great served with well-buttered couscous.