Moroccan-Style Chicken Breast & Apricot Tagine

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

Boil half a kettle

Add your couscous to a heatproof bowl with 200ml [300ml] [400ml] boiled water, cover with a tea towel and set aside until all of the water has been absorbed

Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium heat

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden, then set them aside and reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Chop your diced apricots roughly

Return the reserved pan to a medium-high heat with a generous drizzle of olive oil

Once hot, add the sliced onion with a pinch of salt to the pan and cook for 4-5 min or until softened

Reboil half a kettle

Meanwhile, roughly chop your tomato[es]

Slice your sweet pointed pepper[s] into rounds

Dissolve your chicken stock mix in 200ml [260ml] [300ml] boiled water

Slice your chicken breast portion[s] into strips

Once the onion has softened, add your ras el hanout, chilli flakes (can't handle the heat? Go easy!), chopped ginger and garlic, diced apricots and a pinch of salt

Cook for 2 min or until the garlic has softened, then add the chicken strips and cook for a further 3-4 min

Add the chopped tomato, pepper rounds, chicken stock and the juice of half your lemon[s] and cook, covered, for 10-12 min or until the chicken is cooked through (no pink meat!) – this is your Moroccan-style chicken breast & apricot tagine

Whilst the tagine is cooking, chop your parsley finely, including the stalks

Fluff the couscous with a fork and add the juice of the remaining lemon

Add a drizzle of olive oil with a pinch of salt and half the chopped parsley and mix everything together – this is your herby couscous

Stir the remaining chopped parsley through the Moroccan-style chicken breast & apricot tagine