Step 1

Season the chicken. Heat the oil in a flameproof casserole dish over medium-high heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken.

Step 2

Melt butter in the dish. Stir in onion for 5 minutes or until golden. Stir in cumin, ground coriander, cinnamon, ginger and saffron for 30 seconds or until aromatic. Stir in the tomato paste. Add chicken, stock and apricots. Bring to the boil. Cover. Reduce heat to medium-low. Simmer for 30 minutes. Uncover and turn the chicken. Simmer, uncovered, for 30 minutes or until tender. Top with coriander leaves.