Chicken Drumstick Tajine with Dried Apricots

• In the meantime, heat a clean deep frying pan over high heat and toast the shaved almonds until golden-brown.
• Remove from the pan and set aside.

• Make two incisions into the chicken drumsticks, making sure to cut to the bone.
• Melt a knob of butter in the same deep frying pan over high heat and and fry the chicken drumsticks for 5 - 6 minutes until evenly browned.
• Reduce the heat and then add the water (see pantry for amount). Cover with the lid and allow to cook for a further 10 - 13 minutes over medium heat, turning regularly.
• Remove the chicken drumsticks from the pan and set aside.

• Meanwhile, put the dried apricots in a small bowl of lukewarm water and leave to soak.
• Crush or mince the garlic.
• Cut the bell pepper into chunks and slice the carrot.
• Chop the parsley.

Did you know... garlic contains bioactive substances called dithiolthiones; these are a type of antioxidant which have a positive effect on cholesterol levels.

• Heat a drizzle of olive oil in the same deep frying pan and fry the carrot and bell pepper for 3 - 4 minutes.
• Add the garlic and African-inspired spice mix and fry for 1 minute. Add the tomato paste and fry for one minute.
• Drain the apricot pieces, then transfer them to the pan along with the chicken stock and mix well.
• Add back in the chicken drumsticks, cover with the lid and cook for another 5 minutes.