Heat the oil in a large casserole dish and brown the chicken on each side, remove from the pan with a slotted spoon and set aside. Stir in the onion and cook for a few minutes to soften before adding the garlic, ginger, cumin, coriander and cinnamon. Cook for a minute more then add the juice and stock, stir in well. Return the chicken back to the pan along with the apricots and figs and bring to the boil. Turn down to a low simmer, cover with a lid and cook for a further 30 minutes until the chicken is cooked through with no pink showing.
Once the tagine is cooked, remove from the pan and scatter over the fresh pomegranate and coriander. Serve with couscous.
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