Step 1Preheat oven to 140°C. Spray a large ovenproof dish with olive oil and heat over a high heat. Cook the chicken thighs, turning, for 2–3 minutes, or until they are browned. Transfer to a bowl.
Step 2Return same dish to a medium heat, spray with a little more oil. Add the onion, celery and the carrot and cook for 6–7 minutes, stirring, or until softened. Add the garlic, ginger and cumin. Cook, stirring, for 2 minutes.
Step 3Return chicken (and juices) to pan and stir to combine. Add the dried apricots, stock and chickpeas, and bring to the boil. Cover and bake for 30 minutes.
Step 4Stir through half the chopped parsley. Serve the tagine with the wholemeal couscous and steamed beans, and garnish with remaining parsley.