• Add the dried apricots to a bowl and cover with boiling water, allow to plump up whilst you prepare the rest of the meal.
• Heat the tallow/ghee/olive oil in a large skillet or pot (see notes) over high heat. Place chicken in the pot skin cook, turning occasionally for 8 to 10 minutes until deep golden, then remove to a plate.
• Add the chopped onion to the pot and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
• Add the ground cumin, coriander, cinnamon, paprika, ginger, and turmeric to the pot. Stir well to coat the onions and garlic in the spices, cooking for about 1-2 minutes to release their flavours.
• Add the bone broth to the pot, and scrape the bottom to get all that good flavour off the pan. Drain your apricots, then add to the pan with the chickpeas, and diced tomatoes. Stir, then add your chicken drumsticks back into the pot on top of the mixture.
• Cover the pot and reduce the heat to low. Let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
• Serve the chicken tagine over a bed of fluffy couscous. If desired, add a dollop of cumin yogurt and a drizzle of herby oil for extra flavour.

To serve - couscous

• While the tagine is simmering, prepare the couscous. General rule of thumb is 1 cup liquid to 1 cup couscous.
• Heat the bone broth (or liquid of choice) until bubbling in a saucepan. Once hot, take off the heat and add the couscous. Shake the pot around until the couscous is all covered with the liquid, then put a lid or plate on top of the pan and let it sit for 10 minutes.
• After 10 minutes, fluff up the couscous with a fork.

cumin yoghurt

• Add yoghurt and cumin to a bowl and stir to combine.

herby oil

• combine all ingredients in a small bowl.