8 boneless, skinless chicken thighs, cut into chunks
1 teaspoon ground cinnamon
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
175 g (6 oz) dried apricots
175 g (6 oz) dried prunes
600 ml (1 pint) chicken stock
1 teaspoon cornflour
5 tablespoons chopped coriander
50 g (2 oz) toasted blanched almonds
couscous, to serve (optional)
Prepare the couscous, if using, by pouring over warm water according to the instructions on the packet. Set aside.
Meanwhile, prepare the tagine. Heat the oil in a large, heavy-based saucepan and cook the onion and chicken over a high heat for 5 minutes until golden and beginning to soften. Add all the spices and cook, stirring, for 2 minutes.
Add the dried fruit and stock. Bring to the boil then reduce the heat to a gentle simmer and cook, uncovered, for a further 15 minutes or until the chicken is tender and the dried fruit soft yet still retaining its shape.
Blend the cornflour with 1 tablespoon of water and stir into the tagine to thicken. Add the chopped coriander and almonds, stir and heat for a further 1 minute before serving with couscous, if using.