Apricot Chicken Tagine

1. Place the salt, turmeric, cumin, cinnamon, 3 tablespoons oil, onion, garlic
   and ginger into a food processor and blitz until a smooth thick paste is
   achieved. Place in a large snap-lock bag with the chicken and massage to
   ensure all the chicken is coated.
2. Place the remaining olive oil in the tagine base (see note) over medium-high
   heat. Add the chicken pieces, skin side down, and cook for about 3 minutes
   without turning or until they are a lovely caramel brown. Turn the chicken
   over, and pour in the chicken stock and apricot nectar. Scatter the chopped
   apricots around the tagine. Bring to the boil then reduce the heat to low.
   Place the tagine on a heat diffuser if you have one, to ensure a very low heat.
   (Alternatively place the tagine in an oven preheated to 160°C.) Cook for 40
   minutes.
3. Remove the tagine lid, and carefully lift the chicken pieces one by one
   and scatter the couscous around and under them. Turn off the heat. After 5
   minutes the couscous will swell and be ready to eat. Scatter the parsley and
   almonds over the tagine and serve to the table with crusty bread and salad.

Note: Chicken maryland is the drumstick with the thigh cutlet still attached.
They are very inexpensive to buy. Thigh fllets can also be used but reduce
the cooking time by 15–20 minutes. If a tagine is not available, a large
chef pan with a ftted lid or tented foil over the top will work