Moroccan Chicken

Olive oil
6 chicken pieces
2 onions, sliced
4 cloves garlic, diced
1 small package of dried apricots, chopped
1 inch piece of root ginger, grated
1 tin of tomatoes
1 tin of chick peas, drained
1 heaping tablespoon ras el hanout
pinch of saffron
8 fl oz chicken stock
3 tbsp honey
salt and pepper
cilantro to garnish

Brown chicken, set aside. Add onion, garlic and ginger, saute for 2 minutes. Add rest, simmer 20 minutes.