PREPARATION

1. In a blender, add 1 cinnamon stick, 2 teaspoons coriander seeds, 1 teaspoon cumin seeds, 1/2 teaspoon black peppercorns, 1 teaspoon chilli flakes, 1 teaspoon rock salt, 1/4 teaspoon turmeric and blend it into a fine powder.
2. In a mixing bowl, add 400 grams chicken drumsticks, 450 grams chicken thighs, 2 teaspoons blended powder and mix it well.
3. Marinate for 40 - 45 minutes.
4. Heat 30 milliliters olive oil in a heavy skillet, add the marinated chicken in it and mix it well.
5. Cook for 8 - 10 minutes on medium heat.
6. Then, add 1 tablespoon garlic, 150 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 250 grams tomato puree, 1 1/2 tablespoons blended powder, 1 teaspoon paprika and mix it well.
8. Add 2 tablespoons olives, 100 grams dried apricots and mix it well.
9. Cook for 3 - 5 minutes on medium heat.
10. Add 200 milliliters chicken stock and mix it well.
11. Cover it with lid and cook for about 30 - 35 minutes on medium heat.
12. Open the lid and give it a nice stir.
13. Cook for another 3 - 5 minutes on medium heat.
14. Remove it from heat.
15. Garnish with coriander and almonds.
16. Serve.