Barley: Bring a large saucepan of salted water to the boil. Add the barley and cook for 25 to 30 minutes until soft. Drain in a colander, set aside and keep warm.
Apricots: Soak in boiling water (see quantity in ingredients above) for 5 minutes. When done, remove and set aside. Keep the water.
Chicken tagine: Place a few glugs of olive oil in a large frying pan on medium-high heat. Add onions and a little sat and cook for 5 minutes until softened. Add garlic, Tagine Spice Mix, cinnamon stick and tomato paste. Cook for 1 minute. Add tomatoes, chicken, apricots and reserved water (from apricots). Cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened. Season with salt and pepper to taste. Mix a knob of butter through the sauce.
Serve the chicken on a bed of barley in a bowl, scattered with coriander and fresh chilli (optional), with a dollop of yoghurt on top.