Chicken, apricot and chickpea tagine

Instructions

1 Cut the chicken thighs into even-sized pieces. Chop the pumpkin and parsnips into 1cm cubes, and slice the onion.

2 Spray a large pan with olive oil and set over a moderate heat. Brown the chicken thighs, then add the onion, lemon, parsnips and pumpkin. Toss for 5 minutes.

3 Add the spices and mix well, then add the saffron water, chickpeas, apricots and stock. Bring back to the boil, then reduce the heat and simmer for 30-40 minutes until the chicken is tender. Add more stock or water if you need it.

4 Serve the tagine with a side of green vegetables.