Heat a large frying pan over low heat and
add the cumin and coriander seeds, ginger, turmeric, cinnamon, saffron
and chili flakes.
Shake the pan over the heat for 1-2
minutes, or until the spices are aromatic, then transfer to a mortar and
pestle or spice grinder, and grind to a fine powder.
Remove all the fat and sinew from the
chicken. Sprinkle with the dry spice mixture, retaining any that is
left. Heat the oil in the frying pan over medium heat and cook the
chicken pieces in batches on both sides until lightly golden. Drain well
on paper towels.
In the same pan, cook the onion over
medium heat for 5 minutes, or until golden. Add the garlic, stock,
tomato and remaining spice mixture. Add the chicken, bring to the boil,
then cover, reduce the heat and simmer for 25 minutes.
Add the dates and apricots and cook for 25
minutes, or until the mixture thickens slightly. Season, then stir in
Garnish with coriander, and serve with