Ingredients
Method
1.In a large, heavy-based pan, heat half the oil on high. Brown chicken for 3-4 minutes, turning. Transfer to a plate.
2.In the same pan, heat remaining oil on medium. Sauté onion and garlic for 2-3 minutes until tender. Add ras el hanout and cinnamon, cooking for 1 minute. Stir in stock, apricots and honey.
3.Return chicken to pan. Simmer, covered, for 15 minutes. Add kumara and cook, covered, for 10-15 minutes until tender. Season.
4.Serve chicken scattered with coriander leaves and alongside couscous.