Chicken Tagine with chickpeas, apricots and almonds

I made this without a net and it was a hit with the fam' tonight.

• olive oil
• 1 large onion, sliced
• 3 cloves garlic, finely chopped
• 1 tsp turmeric
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp coriander
• 6 deboned chicken thighs
• 3 cups cooked chick peas
• 1/2 c dried apricots, cut in large pieces
• 1 c raw almonds, chopped coarsely

Fry onion in olive oil until edges brown. Add garlic and cook until fragrant. Pour into tagine. Mix spices. Dredge chicken in spice mixture and fry briefly to toast spices and give chicken a bit of colour. Place chicken on onions. Add 1/2 cup water to pan, scrape pan and pour liquid over chicken. Add chickpeas and apricots to tagine. Cook about 2.5 hours at 300F. Fry almonds and pour over chicken and chickpeas.

I served it with cousous and a carrot and orange salad.