Turn it into a one-pot
Easy chicken tagine
Cook the onions in 2 tbsp oil until golden. Cube the aubergines, add to the pan with remaining oil, then cook for 10 mins or until soft. Stir in 2 tbsp each ground cumin and
coriander. Cook for 1 min. Stir through 500g cubed chicken thighs and brown. Tip in 400g can tomatoes, 140g chopped dried apricots and 300ml water. Simmer for 30 mins. Season and serve.