ASDA part of the Wal-Mart family

• 1tbsp ground ginger
• 1tbsp ground coriander
• Large pinch saffron
• 3tbsp olive oil
• 6 skinless, boneless chicken breasts, cut in half
• 605g pack chicken thigh fillets
• 2 onions, chopped
• 2 garlic cloves, crushed
• 2tbsp plain flour
• 2tbsp tomato purée
• 900ml chicken stock
• 1 cinnamon stick
• 50g ready-to-eat dried apricots
• 50g ready-to-eat dates, cut in half
• Handful each chopped fresh coriander and parsley

1 Mix the ground ginger, coriander and saffron together with 1 tablespoon of the oil in a large bowl. Add the chicken and mix well. Cover and leave in the fridge for at least 1 hour, or overnight.

2 Heat the remaining oil in a heavy-based, large pan. Add the chicken and its marinade and cook until browned all over. Remove with a slotted spoon and set aside. Add the onions and crushed garlic to the pan and cook for 4 to 5 minutes, until starting to brown.

3 Stir in the flour, tomato purée and chicken stock, and return the chicken to the pan. Add the cinnamon stick and season. Bring the mixture gently to the boil, then reduce the heat, cover and simmer gently for 1 hour. Stir in the apricots, dates and fresh herbs and cook for a further 15 minutes. Serve with couscous, for an authentic touch.