Chicken, pepper and apricot tagine

This one was also made in the slow cooker, due to the fact that the oven is kaput, and keeps tripping the electric...

You'll need:

a couple of large pieces of chicken (I used a leg/thigh combo)
a handful of apricots, chopped
an onion, finely chopped
1 yellow pepper, chopped into smallish pieces
1 orange pepper (ditto)
chicken stock - enough to cover the chicken and vegetables
a heaped teaspoon each of cinnamon, cumin and turmeric
lots of black pepper and a little salt

Brown the chicken pieces, and place in the stockpot/tagine. Chuck in the apricots, onion, and peppers. Heat up your chicken stock, and add the spices to it - then carefully cover the vegetables and chicken with liquid. Don't use too much (whether you're doing this in a tagine or in a slow cooker), or you'll end up with spiced chicken soup.

If you're slow cooking, you'll need to stick it on medium for a good 6-8 hours. In the oven, a couple of hours in a tagine should sort it out in about 1.5, if you stick the oven on at about 160-170 degrees C.

Serve with lots of fluffy couscous.