Apricot And Mint Tagine

• 1 onion, diced

  Moderate heat: in a tagine base, fry the onion for 10-15 minutes until golden.

• 2 garlic cloves, crushed
• 1/2 tsp chilli flakes
• 1 1/2 tsp coriander, ground
• 1 tsp paprika
• 1/2 tsp smoked paprika
• 1/2 tsp cumin

  Low heat: fry gently for 2 minutes, stirring continuously.

• 300g chicken breast, diced

  Moderate to high heat: fry until sealed.

• 2/3 tin of chopped tomatoes
• 1 tbsp tomato puree
• 1 tsp dried mint
• 1 cinnamon stick

  Bring to the boil, cover with the tagine lid, turn the heat down low and cook gently for 30-40 minutes

• 50g dried apricots, quartered

  Cook for a further 10 minutes

• 7g fresh mint leaves roughly chopped
• 5g coriander leaves roughly chopped
• 5g parsley leaves roughly chopped

  Stir in and serve

Serve with rice or couscous