Cut chicken into 1 inch cubes and place In a bowl, heat oven to 170C

Place spices into a bowl and mix well (you can also do this in a screw top jar)

Add spices to chicken and stir to coat evenly

In a casserole heat 1 tablespoon oil, fry 1/4 of the chicken,stirring until sealed, remove from pan and repeat with remaining chicken (in batches)

Grate or finely slice the onions, finely chop or puree the garlic, cut apricots / dates in half.

Lower heat under the pan, add last tablespoon oil, fry onions until transparent, add garlic, don't allow to brown

Place chicken in pan and add tomatoes, fruit, honey and stock. Stir, bring to the boil and put lid on. If using dates, remove stones.

Place in oven and cook for approx 1 1/2 hours, stir a couple of times during cooking. Meanwhile lightly toast the almonds. Ensure chicken is cooked through.

Remove from oven, sprinkle with coriander and almonds.

Serve with couscous, pilaf rice, or as we prefer, with foccacia (see other recipe) or other crusty bread to soak up the sauce.

Experiment with dried fruit, eg. use mix of dates and apricots.

You can substitute lamb for chicken (alter stock too!) may take slightly longer in oven.