Chicken Thigh & Chickpea Tagine With Coriander Couscous

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

Boil a kettle

Top, tail, peel 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 half your chicken stock mix (you'll use the rest later!) in 150ml [195ml] [255ml] boiled water – this is your chicken stock

Once slightly softened, add your diced chicken 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 & chickpea tagine

While your tagine is cooking, add your couscous and remaining chicken stock mix 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

Chop your coriander finely, including the stalks

Once the liquid has been absorbed, add the chopped coriander to your couscous – this is your coriander couscous