Chicken, almond and olive tagine

Method

• Step 1
  Preheat oven to 160°C. Heat oil in a flameproof casserole dish over high heat. Add half the chicken and cook for 2-3 minutes each side or until golden brown. Transfer to a plate. Repeat with remaining chicken. Add the onion and cook, stirring, for 5 minutes or until soft. Add cinnamon, cumin, paprika, ginger, turmeric and cardamom and cook for 1 minute or until aromatic. Return the chicken with the stock and bring to a simmer. Remove from heat.
• Step 2
  Bake in preheated oven, covered, for 1 hour or until chicken is cooked. Add honey, olives and almonds and stir to combine. Taste and season with salt/pepper.
• Step 3
  Spoon the chicken and juices among plates. Sprinkle with coriander. Serve with couscous if desired.