1 tablespoon cornflour, blended with 2 tablespoons water
4 tablespoons chopped coriander
Heat the oil in a large, heavy-based saucepan and cook the onions and chicken, stirring occasionally, over a moderately high heat for 10 minutes or until golden in places and soft. Add the spices, stir and cook for a further 2 minutes to help the flavours infuse.
Add the prunes and apricots, chickpeas and stock and bring to the boil. Cover and cook for 15 minutes until all the ingredients are soft and cooked through.
Add the blended cornflour and stir well to thicken slightly, then stir in the fresh coriander. Serve with couscous, if liked.