8 chicken thigh cutlets, skin on, excess fat trimmed
1 tablespoon olive oil
2 brown onions, halved, thinly sliced
400g can diced tomatoes
125ml (1/2 cup) chicken stock
165g (1 cup) dried apricots
1 cinnamon stick
Chopped pistachio kernels, to serve
Fresh coriander sprigs, to serve
Steamed couscous, to serve
1/4 cup chopped fresh coriander
1/4 cup chopped fresh continental parsley
1 long fresh red chilli, halved, seeded, finely chopped
2 garlic cloves, crushed
Large pinch of saffron threads
1 tablespoon cumin seeds
1 lemon, juiced
To make the chermoula, combine the coriander, parsley, chilli, garlic, saffron, cumin and lemon juice in a large glass or ceramic bowl.
Add the chicken to the chermoula and turn to coat. Cover and place in the fridge for 2 hours to marinate.
Heat oil in a 3L (12-cup) capacity flameproof tagine over medium heat. Cook half the chicken for 2-3 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken.
Add the onion and cook, stirring, for 5 minutes or until soft. Add tomato, STOCK, apricots and cinnamon. Bring to a simmer. Add chicken, skin-side up, and reduce heat to low. Cover and cook for 25 minutes or until the chicken is tender and cooked through.
Uncover and cook for 15 minutes or until sauce thickens. Top with pistachio and coriander. Serve with couscous.