Serves four
1 Fry the onions, garlic and the spices in the olive oil until soft.
2 Place the chicken skin side up on top of the onions. Add the apricots, preserved lemons and cover. Add the boiling water but be careful not to drown the chicken with it. Season with black pepper, and some extra virgin olive oil. No salt will be required, as the lemons will provide enough. Cover with the lid and bake in a hot oven at 220C/Gas Mark 7 for one hour.
3 Meanwhile, fold the yoghurt, spring onion, cucumber, salt and chopped red chilli together for the yoghurt sauce and season to taste. Transfer to a pretty bowl and sprinkle the sumac on top.
4 Remove the tray from the oven and squash the apricots and lemons to thicken the sauce. Add the coriander and pomegranate seeds. Serve alongside with the yoghurt sauce and steamed rice or couscous.
