Cut the chicken into large pieces and season all over with salt, pepper and ras el hanout.
Heat the olive oil in a large frying pan and fry the chicken over a high heat until golden brown. Then take it out of the pan for a moment.
Soften the onion and garlic in the pan juices, then briefly toast the cinnamon with them. Add the apricots and chicken stock and bring everything to the boil.
Return the chicken to the pan and simmer, covered, until it is cooked through and the sauce has thickened slightly.
Stir in the honey. Toast the almonds in a second frying pan without oil until golden brown.
Sprinkle with the parsley and almonds and serve straight away. Couscous or flatbread goes well with it (both contain gluten).
Good to know
A dish like this already smells of proper after-work comfort cooking while it's on the hob. Well spiced, gently sweet and on the table quickly from one pan.
Swaps
Chicken thighs → chicken breast (a little more protein per serving); honey → date paste (also provides a little fibre); almonds → pistachios (also provide unsaturated fatty acids and minerals); couscous → quinoa (also provides protein and fibre, and is gluten-free).
Allergens
Contains tree nuts (almonds). For children, season mildly and cut the apricots small; no honey for babies under one year old. In pregnancy, heat everything through thoroughly and use a pasteurised or safely produced stock.
