Rub the chicken legs with sea salt, black pepper and some of the ras el hanout. Finely dice the onion, chop the garlic and halve the dried apricots.
Heat the olive oil in a casserole and brown the chicken legs on all sides. Then take them out and set aside briefly.
In the same pan, soften the onion and garlic until translucent. Add the rest of the ras el hanout and the Ceylon cinnamon and toast briefly until fragrant.
Pour in the chopped tomatoes and chicken stock, then stir in the apricots and honey. Bring everything to the boil.
Return the chicken legs to the pan, cover and braise gently until the meat is tender and the sauce has thickened a little. Meanwhile, toast the flaked almonds in a dry frying pan until golden brown.
Serve the chicken with the sauce and finish with the flaked almonds and fresh coriander. Couscous or rice go well with it.
Good to know
This dish is warm, spiced and a little festive, without being complicated. The sauce gets a deep flavour and a gentle sweetness that rounds everything off.
Swaps
Honey → date paste (a little more fibre); couscous → quinoa (more protein and minerals); flaked almonds → chopped pistachios (similar nutrients, a little more potassium); chicken legs → organic chicken thighs or chicken breast (leaner, but a little less juicy)
Allergens
Contains tree nuts from the almonds; for children, season mildly and cut the apricots small. During pregnancy, heat everything through, use pasteurised stock and wash fresh coriander thoroughly.
