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This recipe can also be made with diced leg of lamb, in which case allow another hour for cooking.
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To serve: plain steamed couscous or boiled plain long-grain rice
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1. To make the marinade, mix all the marinade ingredients in a large flat dish such as a Le Creuset gratin dish. Add the chicken thighs and turn them in the marinade so they are well coated. Cover and marinate in the refrigerator for at least 6 hours, or overnight.
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2. Heat the oil in the tagine base over medium heat on the hob. Add the onion and fry gently until it is just beginning to brown; remove from the pan.
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3. Drain the chicken, discarding the marinade, and pat dry with paper towels. Add the chicken pieces to the tagine and fry until they are evenly brown.
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4. Return the onion to the tagine with the sugar, wine, and orange zest. Stir well and add a little more salt and pepper.
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5. Cover with the tagine lid and simmer over very low heat for 11/2 hours.
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6. Add the apricots, re-cover, and continue simmering for 11/2 hours until the chicken is cooked through and tender.
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7. When the chicken is cooked, remove the lid and boil the sauce for a few minutes until it becomes syrupy.
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Sprinkle liberally with the chopped coriander and serve with plain steamed couscous, or boiled, plain long-grain rice.
