• 4 boneless, skinless chicken breasts, about 175 g (6 oz) each, cut into large pieces
  • 2 tablespoons olive oil
  • 1 large red onion, sliced
  • 400 g (13 oz) can chickpeas, rinsed and drained
  • 8 ready-to-eat dried apricots, sliced
  • pinch of saffron
  • 200 g (7 oz) spinach leaves, stalks removed
  • ½ small preserved lemon, finely diced (optional)
  • small bunch of coriander, roughly chopped
  • small bunch of flat leaf parsley, roughly chopped
  • 3 tablespoons ready-made chermoula mix
  • 1 teaspoon harissa paste
  • juice of 1 lemon
  • 100 ml (3½ fl oz) olive oil

Make the chermoula by putting all the ingredients in a screw-top jar and shaking to combine. Mix half the paste with the chicken and set aside.

Heat the oil in a large frying pan over a medium heat and fry the onion for about 8 minutes until soft and golden. Increase the heat a little, tip in the coated chicken and cook for about 12 minutes, stirring frequently. Stir in the chickpeas, apricots, saffron and the remaining chermoula paste and cook for a further 3–4 minutes. The chicken and spices should be cooked through.

Stir in the spinach and cook until just wilted, then add the preserved lemon (if used) and herbs. Serve immediately on warm pitta or flat breads.

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