Step 1

Place chickens, breast-side up, on a chopping board. Use poultry shears or a sharp knife to cut in half along the breast bone. Cut along either side of backbone and discard. Cut around the legs, between thigh and breast pieces.

Step 2

Heat the ghee or oil in a 28cm flameproof tagine over medium-high heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken.

Step 3

Reduce heat to medium. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic and ginger. Cook, stirring, for 1 minute or until soft. Add cumin, saffron, cinnamon and harissa, if desired. Cook for 30 seconds or until aromatic. Add the chicken and turn to coat.

Step 4

Add the tomato and stock. Bring to the boil. Reduce heat to low. Cover and cook for 45 minutes or until chicken is tender and cooked through.

Step 5

Stir in apricots. Cook, uncovered, for 15 minutes or until apricots are plump and the liquid reduces and thickens slightly. Transfer chicken to a plate.

Step 6

Stir the parsley and coriander into the sauce. Add chicken. Turn to coat. Serve with extra harissa, if desired.