Found on recipezaar Recipe #137530
Made this when Boris was in town. A repeater.

6 boneless skinless chicken breasts, chopped into large chunks
4 tablespoons flour or cornflour
2 large onions, chopped
3-4 garlic cloves, chopped finely
1-2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander (Cilantro)
1 teaspoon chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
salt and black pepper
chopped fresh coriander, to serve (Cilantro)

1. Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
2. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
3. Add herbs,spices & finely chopped ginger with salt & pepper to taste.
4. Finally add tinned tomatoes & mix well.
5. Pour the above tomato,onion & spice mix into slow cooker or tagine.
6. Add chicken & chickpeas & mix well.
7. Add dried apricots making sure they are covered by juice.
8. Give it a gentle but good stir to mix everything together well.
9. Crock Pot or Slow Cooker - Cook on high for 2-3 hours OR automatic with keep warm facility for up to 8 hours.
If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
Electric Tagine cooking - same as the slowcooker.If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
10. Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh naan bread, pitta bread or salads. It is also good if not traditional with fluffy pureed or mashed potatoes -- Mmmmmm!
Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a skillet beforehand. Preserved lemons make a great addition too!