Heat a large (wide and deep) oven and stove proof saucepan on medium, add oil and fry onions and cinnamon sticks till onions just start to brown.
In an pestle and mortar pound the ginger, garlic, chilli/harissa till smooth. Add a bit of salt to aid break down.
Add to the chicken, coat well and add to pot. Brown chicken on all sides. Turn heat up a little if you have to and add a little more oil. Once browned, sprinkle with a little salt
Lower heat to medium and add the rest of the spices, including the soaked saffron. Stir well to mix.
Add the chicken stock and cook for 5 minutes or so. Add tomatoes, carrots, sugar and more salt. Taste and adjust.
Allow to cook for 10-12 minutes. Heat the oven to 180°C in meanwhile.
Remove pot from heat on stove. Carefully cover with heavy duty foil and seal well. Make a small gash in the centre with a sharp knife. Bake for 45 minutes.
Remove from oven. Add apricots and lemons and bake for further 25 -30 minutes. The apricots will mellow and add a tangy profile to the dish, the lemons will relax and become aromatic.
Add a generous swirl of honey, mix well and serve over couscous with pomegranate studded yoghurt or mint and cucumber salad.
Reprinted with permission of The Food and the Fabulous. To read The Food and the
Fabulous' blog, click here.