Moroccan chicken tagine with apricots and couscous

Tender chicken thighs simmered with warm ras el hanout, tomatoes and sweet apricots, then scattered with toasted almonds. Gently spiced rather than hot, so it's a winner with children too.

Ingredients

• 800 g Chicken thighs, boneless and skinless, halved
• 30 ml Olive oil
• 2 Onions, sliced
• 0.3 Garlic, 3 cloves, crushed
• 15 g Fresh ginger, grated
• 12 g Ras el hanout
• 2 g Ground cinnamon
• 2 g Ground turmeric
• 400 g Chopped tomatoes
• 120 g Dried apricots, halved
• 1 Lemons, zested and juiced
• 5 g Salt
• 1 g Black pepper
• 300 g Couscous
• 10 ml Olive oil
• 2 g Salt
• 15 g Fresh coriander, chopped
• 30 g Flaked almonds

Method

1. Season the chicken with salt and pepper. Heat the oil in a large casserole or deep pan and brown the chicken in batches until golden. Lift out onto a plate.
2. Add the onions to the pan and cook gently, stirring, until soft and golden.
3. Stir in the garlic, ginger, ras el hanout, cinnamon and turmeric and cook for a minute until fragrant.
4. Return the chicken with its juices, then add the tomatoes, 300ml water, the apricots and lemon zest. Bring to a simmer, cover and cook gently until the chicken is very tender and the sauce has thickened.
5. Put the couscous in a bowl with the oil and salt, pour over 330ml boiling water, cover with a plate and leave to steam. Fluff up with a fork.
6. Toast the flaked almonds in a dry frying pan, shaking often, until golden.
7. Stir the lemon juice into the tagine and taste for salt. Serve over the couscous, scattered with coriander and almonds.