Moroccan roast chicken with apricots

INGREDIENTS

• 2 small chicken
• 6 tbsp olive oil
• small bunch coriander
• 2 tbsp sumac (see tip, below)
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
• 2 tsp chilli flakes
• 2 garlic cloves
• zest and juice 2 lemons
• 4 tbsp pomegranate molasses
• 250g natural yogurt , mixed with 1-2 pinches saffron, to serve
• 12 apricots , halved and stoned
• 2 preserved lemons , rinsed, seeds removed, finely chopped
• 3 tbsp clear honey
• 1 tbsp orange blossom water
• 4 tbsp white wine vinegar