In a large frying pan, brown the chicken portions in batches of 3-4 depending on the size of your chicken and the size of your frying pan. Turn the chicken over after 3-5 mins or when browed to your liking. Sprinkle each chicken portion with a little bit of salt and ground black pepper.

When the chicken is brown on both sides, remove from the pan and place on a plate while you brown the rest of the chicken and make the sauce.

When all of your chicken is browned, remove some of the fat from the pan and fry the onion in the remaining fat. When just soft and translucent, add the crushed garlic and spices. Fry gently for 1 min.

Add the tomatoes to the pan, with 1/4 tin of water, bring to the boil and then allow to simmer for 10 mins until the sauce has thickened and slightly caramelised.

Add the dried fruit, chicken stock or bone broth and 1 tsp of salt. Bring to the boil.

When the sauce is boiling, pour it into a 23x33cm oven proof dish and place the chicken on top so that as much of the skin is exposed as possible.

Cover with aluminium foil and bake for 30 mins.

After 30 min, remove the aluminium foil, turn the oven up to 220°C and continue baking for 15 more minutes.

Garnish with chopped coriander and grilled almonds if desired. Serve hot with couscous or with roasted butternut squash if you are keeping it gluten-free or low-carb.

Roasted butternut squash is the perfect accompaniment to this dish, especially for those wanting to cut carbs or gluten.

Simply peel a butternut squash or two and cut it into 1.5cm cubes, place on a baking tray, drizzle with olive oil and sprinkle with salt. If you put the butternut squash in the oven at the same time as the chicken, then everything will be ready at the same time.

I suggest using 2 average size butternut squash if you are not serving couscous with this dish.