Add some olive oil into a pan and heat.

Chop the onions and garlic and gently fry until soft

Chop the chicken into pieces and brown.

Add the chicken stock to the pan and gradually add the flour, stirring so it is not lumpy.

Add the honey, tomato purée, tin of tomatoes, spices and chickpeas.

Chop the apricots and add them to the mixture.

Pour the mixture into a slow cooker

Cook on high for around four hours