|2 chicken thighs, skinned and filleted||1 tin chopped tomatoes|
|1 medium carrot, peeled and chopped||10 black olives|
|1 stick celery, chopped||10 dried apricots, roughly chopped|
|1 onion, chopped||1 teasp sugar|
|1 medium potato, peeled and chopped||2 tblsp Charmoula|
|1/2 pint chicken stock||1/2 tin chickpeas|
Heat a little oil in a large saucepan and gently fry the carrot, celery and onion until softened but not browned. Add all the other ingredients apart from the olives, bring to the boil, cover and simmer for about 30 minutes, checking occasionally to make sure the sauce doesn't dry out.
When the chicken is cooked, add the olives to heat through. Serve with some fresh coriander sprinkled over.