Chicken Tagine

8-10 free-range chicken thighs, boned, skinned and sliced into bite-size pieces
2 tsp paprika
½ tsp ground cinnamon
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground ginger
100g dried apricots, sliced
50g raisins
500ml chicken stock, hot
1 tbsp rapeseed oil, plus extra if needed
2 large onions, finely sliced
6 garlic cloves, finely chopped
Pinch of saffron, soaked in a splash of hot water
2 x 400g tins chopped tomatoes
1 tbsp tomato purée
1 tbsp honey
50g flaked almonds, toasted, to serve
Handful of fresh coriander, chopped
For the couscous
250g couscous
A few fresh mint sprigs, chopped
Grated zest and juice of 1 lemon

Method
In a bowl, toss the chicken with the spices, cover with cling film and chill for at least 1 hour, or
overnight. Meanwhile, soak the apricots and raisins in a little of the hot stock and set aside for at
least an hour.
Heat the oil in a large, deep-sided frying pan over a high heat. Add the chicken in 2 batches and
brown all over. Remove from the pan using a slotted spoon and set aside on a plate lined with
kitchen paper. You should be left with a rich golden oil in the pan, but add extra rapeseed oil if
required.
Fry the onions over a medium heat for  4-6 minutes until soft, stirring through the garlic for the last
minute. Add the saffron along with its water, and the tomatoes, tomato purée, honey, fruit and
soaking liquid. Pour in the remaining chicken stock and bring to a steady simmer. Cook for about 10
minutes, then season with sea salt and ground black pepper.
Return the browned chicken pieces to the pan and carefully stir through. Simmer, partly covered, for
20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Put the couscous in a heatproof bowl and cover with 250ml boiling water. Cover the bowl with cling
film or a clean tea towel and leave for about 5 minutes until all the water has been absorbed and the
couscous appears plump. Use a fork to fluff up the couscous, then mix in the mint, lemon juice and
most of the zest. Season with sea salt and ground black pepper. Serve the chicken tagine on top of a
generous helping of couscous, with toasted flaked almonds, chopped fresh coriander and the
remaining lemon zest scattered over.