Chicken Tagine

Ingredients:
6 shallots - peeled and quartered
1 leek - sliced
1 clove of garlic - crushed 
1/2 tsp cayenne pepper
1 tsp cumin seeds - ground
2 tsp paprika
1 tin chickpeas - drained and rinsed
1 tin chopped tomatoes
4 chicken thighs - skinned
250 ml hot water
15 dried apricots - halved
1 tbsp sunflower oil

Method:
Soften the shallots, leek and garlic in the sunflower oil
Add in the cayenne pepper, cumin and paprika and cook for a minute
Stir in the tinned tomatoes and hot water
Add in the chick thighs and chickpeas and bring up to the boil
Cover and cook in the oven at 180 degrees for 25 minutes
Remove from the oven and stir in the apricot halves
Return to the oven and continue to cook for another 20 minutes

Serves 2
Served with wholewheat couscous