Chicken Thigh & Chickpea Tagine With Apricot Couscous

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Top, tail and dice (no need to peel!) your carrot[s] finely

Peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) over a high heat with a small drizzle of vegetable oil

Once hot, add the diced carrot and sliced onion to the pan with a pinch of salt and cook for 3-4 min or until slightly softened

Meanwhile, drain and rinse your chickpeas

Dissolve your chicken stock mix in 150ml [250ml] [350ml] boiled water – this is your chicken stock

Once slightly softened, add your diced chicken thigh to the pan and cook for an initial 3-4 min or until lightly browned

Once lightly browned, add your ras el hanout and ginger & garlic paste to the pan and cook for 1-2 min or until fragrant

Once fragrant, add the drained chickpeas to the pan with your chopped tomatoes, chicken stock, and a pinch of salt and pepper and give everything a good mix up

Bring to the boil over a high heat then reduce to medium-high and cook for 6-8 min or until your sauce has thickened and your chicken has cooked through (no pink meat!) – this is your chicken thigh & chickpea tagine

While your tagine is cooking, add your couscous and diced apricots to a heatproof bowl with a pinch of salt and 200ml [300ml] [400ml] boiled water

Cover and set aside until all of the liquid has been absorbed – this is your apricot couscous