Simon Rimmer served up chicken tagine with chickpeas and Bulgur wheat on today’s episode of Sunday Brunch.

The ingredients are: 6-8 boneless, but skin on chicken thighs, 1 red onion, thinly sliced, 4 cloves sliced garlic, 100g green olives, 500ml chicken or veg stock, 150g dried apricots, halved, 1 cinnamon stick, 75g honey, 1 tin of washed and drained chickpeas, and 300g of Bulgar wheat.

For the spice mix: a heaped tsp each of ground cinnamon, turmeric, cumin, coriander, ginger and chilli flakes, 2 tbsp oil and salt.

To serve: 2 tbsp toasted flaked almonds and 2 tbs chopped parsley.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.