Mix together all the ingredients for the ras el hanout in a bowl.
Put the olive oil in a large nonstick saucepan over a medium heat, then add the onion, garlic, chicken and rasel hanout. Fry for 5 minutes, then add the zucchini and carrots and fry for a further 2 minutes.
Add the tomatoes, honey, apricots and stock and bring to the boil. Reduce the heat to a simmer and cook for 15 minutes, until the sauce has reduced and thickened and the chicken is tender. Add a splash more water during cooking if needed.
Ladle into bowls to serve – this is wonderful with rice or gluten-free couscous – and garnish with coriander and a squeeze of lemon juice.
