Chicken Tagine

with Spicy Lemon Couscous

Something hot and spicy to keep the winter chill at bay. For people who think they are not a fan of Couscous, wait till you taste this.

Serves 4-6

Spices

1 tsp Cayenne pepper

2 tsp freshly ground black pepper

1 tbsp Paprika

1 tbsp ground Ginger

1 tbsp Turmeric

Combine the spices in a small bowl

10-12 med chicken thighs, skin off

2 tbsp olive oil

1 1/2 large onions, finely chopped

3 cloves garlic, peeled and crushed

1 pint tomato juice

2 x 400g tinned chopped tomatoes

100g ready to eat apricots

50g dates

50g sultanas

100g flaked almonds

600ml chicken stock

1 tbsp clear honey

For the Couscous

250g Couscous

2 tsp Harissa paste

Juice of 2 lemons

300ml boiling water

1 tbsp olive oil

Preheat the oven to 150C gas 2

Place the chicken thighs in a bowl and stir in half of the spice mix. Cover with cling film and place in the fridge for 2 hours.

Heat 2 tbsp in a large flameproof casserole. Add the onions and the remaining spice mix and cook over a low heat for 10 minutes until the onions are soft but not coloured. Add the garlic for the final 3 minutes.

Heat a heavy griddle pan and sear the chicken portions for 4 minutes each side. Remove from the griddle and place in the casserole dish.

Add half the tomato juice to the griddle pan and stir well, pour the contents into the casserole dish.

Add the remaining tomato juice, tinned tomatoes, apricots, raisins, sultanas, flaked almonds, honey and stock, bring to the boil, cover with a lid and cook in the oven for 30-45 minutes until the chicken is tender.

Place the Couscous in a large bowl and slowly pour in 300ml boiling water, cover and let it stand for 10 minutes, then stir with a fork to fluff up the grains add the Harissa paste and lemon juice and mix thoroughly. Cover and keep warm till needed. Stir in the olive oil just before serving.

Serve the chicken tagine with spicy Couscous.