To make the tabil, stir together 2 tbsp ground coriander, 1¼ tsp ground turmeric, ½ tsp ground caraway seeds and ¼ tsp freshly ground black pepper in a small bowl, and leave to one side

The day before you plan to cook, season 8 bone-in, skin-on chicken thighs generously on both sides with salt.

In a medium bowl, mash together 2 tbsp mild harissa paste and about half of the tabil.

Add the chicken and use your hands to evenly coat it all with the spiced harissa paste.

Cover and refrigerate overnight, then take out of the fridge and bring to room temperature before cooking.

Adjust an oven rack to the centre position and preheat the oven to 190C/170C fan/gas mark 5.

Set a large frying pan over a medium-high heat and add the 3 tbsp ghee or oil. When it shimmers, add 1 thinly sliced onion, 2 chopped carrots and 8 peeled garlic cloves.

Season lightly, sprinkle in the remaining tabil then reduce the heat to medium.

Cook, stirring occasionally, until the onions are tender and just beginning to take on colour – about 12 minutes.

Add 245g crushed tomatoes and 240ml chicken stock or water, then stir to deglaze and let the mixture return to a boil.

Transfer the vegetable and tomato mixture into a 23x33cm baking dish and layer in 2 bay leaves and a small handful of coriander stalks.

Arrange the chicken thighs skin-side down on top of the bed of aromatics.

Nestle 160g halved dried apricots around the chicken. The braising liquid should come about halfway up the sides of the chicken, so if you’re at all short, add a splash of water or stock to make up the difference.

Lay a piece of parchment on top of the chicken, then seal the dish tightly with foil.

Transfer to the oven and cook until the chicken is completely tender and shows no resistance when pierced with a sharp knife – about 1½ hours.

When the chicken is completely tender, adjust the oven rack to the highest position and increase the oven temperature to 220C/200C fan/gas mark 7.

Remove the foil and parchment from the dish and flip the chicken thighs over so that they sit skin-side up.

Sprinkle 1 tsp ground cumin into the braising liquid as you flip the thighs.

Return the dish to the oven and cook the chicken until the liquid is reduced and the skins are crisp and golden brown – about 18-20 minutes longer.

To serve, use tongs to gently arrange the chicken in a rimmed serving dish or shallow bowl.

Discard the bay leaves and coriander stalks. Taste and adjust the seasoning of the braising juices with salt as needed, then spoon the apricots and braising juices over the chicken.

Garnish with the reserved coriander leaves then serve with steamed couscous or rice, labneh and a green sauce.

You can refrigerate leftover chicken, apricots and any braising juices together in a covered container for up to 1 week or freeze for up to 3 months. Bring to boil before serving.