Ingredients
Method
1.Preheat oven to 200°C.
2.Place chicken and spice mix in a large bowl;rub to coat.
3.Heat half the oil in a large frying pan. In batches, cook chicken over high heat until browned both sides. Transfer chicken to a 4-litre ovenproof dish. Add chickpeas and apricots.
4.Heat remaining oil in same frying pan; stir onion over heat until softened. Add tomatoes and stock to pan and bring to the boil. Carefully pour tomato mixture over chicken mixture; cover. Transfer to oven; roast about 15 minutes or until chicken is cooked through. Season to taste.
