Chicken tagine with roasted red grapes

A tagine is a conical dish that braises by keeping the lid on and the steam inside; a larger skillet with a lid does the same job.

Remove the skin, the bone and most of the fat from the chicken thighs.

Marinate the chicken with ginger, cinnamon, turmeric, cayenne, fresh ground black pepper and kosher salt, tossing so the spices coat.

Add three tablespoons of olive oil to the marinade and set it aside a couple of minutes.

Put half a cup of apricots, the honey, a cinnamon stick and half a cup of chicken stock in a pan and bring to a simmer.

Cook the apricots down until all the moisture is absorbed and a glaze is left in the bottom of the pan; hold on low heat.

Slice the red onion about a quarter inch thick so its texture stays part of the dish.

Heat a wide pan on medium to medium-high with the remaining three tablespoons of olive oil.

Brown the chicken for colour, developing a fond on the bottom of the pan. It is not cooked through. Remove the chicken.

Turn the heat back up to medium-high and cook the red onions three or four minutes until soft with a little colour, not caramelized.

Add the garlic and cook until soft and just starting to colour; do not burn it, that will break the dish.

Return the chicken with its juices, add chicken stock and a herb bundle of Italian parsley and cilantro, put the lid on and cook on low for about 30 minutes.

Roasted grapes: grapes, salt and pepper in a saute pan, shaken to coat with the oil, into a 400 degree oven for about 10 minutes until they start to release their juices and colour slightly.

After about 30 minutes, with moisture still in the bottom of the pan, add the apricots and their glaze.

Add half the roasted grapes and keep the other half for garnish.

Cook another five minutes, then remove the cinnamon stick and the herb bundle.

Taste and check the seasoning.

Serve on saffron couscous, garnished with the reserved roasted grapes, a couple of cilantro sprigs and toasted almonds.