• 1 tablespoon olive oil
  • 8 chicken thighs, skinned
  • 1 onion, sliced
  • 2 garlic cloves, finely chopped
  • 500 g (1 lb) plum tomatoes, skinned (optional), cut into chunks
  • 1 teaspoon turmeric
  • 1 cinnamon stick, halved
  • 2.5 cm (1 inch) piece root ginger, grated
  • 2 teaspoons runny honey
  • 100 g (3½ oz) ready-to-eat dried apricots, quartered
  • 200 g (7 oz) couscous
  • 450 ml (¾ pint) boiling water
  • grated rind and juice of 1 lemon
  • small bunch fresh coriander, roughly chopped
  • salt and pepper

Heat the oil in a large frying pan, add the chicken and fry until browned on both sides. Lift out and transfer to a tagine or casserole dish. Add the onion to the pan and fry until golden.

Stir in the garlic, tomatoes, spices and honey. Add the apricots and a little salt and pepper and heat through. Spoon over the chicken, cover the dish and bake in a preheated oven, 180°C (350°C), Gas Mark 4, for 45 minutes or until the chicken is cooked through.

When the chicken is almost ready, soak the couscous in boiling water for 5 minutes. Stir in the lemon rind and juice, coriander and seasoning. Spoon on to plates and top with the chicken and tomatoes, discarding the cinnamon stick just before eating.

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