Moroccan chicken with saffron, apricots and olives

Ingredients

2	Onions, peeled and sliced
4	Chicken legs, cut to separate drumsticks and thighs (Main)
1 pinch	Saffron threads
1 cup	Dried apricots
2 Tbsp	Olive oil
1 cup	Chicken stock
1	Salt & freshly ground pepper, to season
1 tsp	Ground ginger
1 tsp	Ground coriander
1 tsp	Ground paprika
¼ cup	Fresh parsley, or coriander, chopped
1 cup	Black olives

Directions

1. Place onions in the base of a tagine or casserole dish. Arrange chicken portions on the bed of onions and scatter with apricots.
2. Drizzle with olive oil and dust with spices. Pour over stock or water and season with salt and pepper.
3. Half cover the pan and bring the liquid to the boil, then turn down the heat to simmer for 1 hour.
4. Turn the chicken pieces once or twice until the chicken tests cooked and the liquid is much reduced. Alternatively, cook in an oven heated to 180 degC.
5. Add olives and parsley or coriander to the sauce. Cook for 5 more minutes. Skim excess fat from the surface before serving.

Tip:Serve this chicken dish with buttered couscous and a green vegetable such as steamed beans.