Plump apricots - Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain (this plumps them up).

Season chicken - Sprinkle both sides of the chicken with the salt.

Brown chicken - Heat oil the oil in a large, deep skillet or pot (Note 5) over high heat. Place chicken in the skillet skin side down and cook for 8 to 10 minutes until deep golden. Turn and cook the flesh side for 1 minute then remove to a plate.

Sauté aromatics & spices - Discard all but 2 tablespoons of fat in the skillet. Reduce heat to medium. Add onions and cook for 3 minutes. Add garlic and cook for 1 minute. Add the Ras el hanout and stir for 30 seconds.

Tagine sauce - Add the cinnamon stick, tomato, chickpeas, plumped apricots, stock and preserved lemon, then stir. Place the chicken on top, skin side up.

Simmer covered 5 minutes - Bring the liquid to a simmer then cover with a lid (Note 6). Cook for 5 minutes, adjusting the heat as needed so the liquid is simmering (but not too rapidly else base may catch).

Simmer uncovered 20 minutes - Remove lid then cook for a further 20 minutes or until the internal temperature of the chicken is at least 70°C/158°F (Note 6).

Serve - Remove from stove and rest for 5 minutes. Serve over couscous (Note 9), sprinkled with fresh coriander.