Chicken and apricot stew with gentle spices

175g (6oz) dried apricots

1/2 - 3/4 tsp crushed chilli flakes or Aleppo pepper

1 tsp ground cumin

1 tsp ground coriander

4 cloves

4 green cardamom pods, lightly crushed

1 tbsp garlic, crushed

1 tbsp fresh ginger, peeled and finely grated

50ml (2fl oz) sunflower oil

5cm (2 inch) of cinnamon bark

270g (scant 9oz) onions, finely chopped

1 1/2 tsp salt

1.3kg (3lbs) boneless, skinless chicken thighs, diced in 2.5cm (1 inch) pieces

10 cherry tomatoes, peeled and quartered

2 tbsp concentrated tomato purée mixed with 125ml (4 1/2fl oz) water

Garnish

3 tablespoons coarsely chopped coriander