Cut chicken thighs into bite-sized chunks, dust lightly in seasoned flour and fry in hot olive oil until golden brown.
Scoop out and set aside. Fry a chopped onion and a crushed clove of garlic for a few minutes, until starting to soften,
then add a Tbs harissa paste, a tsp ground cinnamon, a tsp ground cumin, a tsp ground ginger and a tsp turmeric. Stir
for a minute over low heat, until the spices are fragrant, then add a couple of skinned and chopped tomatoes together
with a glass of chicken stock. Bring to a boil, cover and simmer for 10 minutes, until the tomatoes break down and
thicken the sauce. Return the chicken to the pan, together with a drained can of chick peas and a handful of dried apricots
cut in half. Cover again and simmer gently for another 15 – 20 minutes, until the chicken is fully cooked.
Garnish with chopped coriander leaves and serve with couscous.