Mix all of the dry marinade ingredients together with 1tbsp olive oil. Stir in the chicken to coat well. Heat a large frying pan until very hot and quickly brown the chicken on all sides. Remove the chicken and any cooking juices from the pan and set aside in a bowl.
In a clean saucepan heat the butter and remaining oil. Add the onions and garlic and gently fry for 4 - 5 minutes without colouring.
Add the chicken and cooking juices, apricots, honey and water and stir well. Allow to simmer gently for approx 1 hour with the lid on or until the apricots are tender and the sauce has thickened. Stir frequently to prevent sticking or burning the base of the pan.
To serve, garnish with a generous sprinkling of flaked almonds, chopped coriander and parsley. Serve with couscous (plain or with roasted red peppers mixed in for more flavour)
The above recipe is also suitable for home freezing. It can also be cooked in a pressure cooker for approx 20 minutes, after firstly sealing the chicken.
The chicken can be replaced with lamb or pork or even chick peas for a vegetarian option.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.