Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

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

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a generous drizzle of olive oil over a medium-high heat

Once hot, add your chicken thighs to the dish along with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour, a pinch of salt and pepper and cook for 2 min or until starting to brown

Once the chicken is starting to brown, add your ginger & garlic paste and ras el hanout and cook for 30 secs or until fragrant

Wash your spinach, then shake off any excess water

Once fragrant, add your chicken stock mix, butternut squash cubes and 150ml [200ml] [250ml] boiled water

Bring to the boil over a high heat, cover with a lid, then put the dish in the oven for 25-30 min or until the chicken is cooked through (no pink meat!) – this is your tagine

Use this time to clear up, set the table, have a cup of tea or simply chill!

When the tagine has 10 min left, reboil half a kettle

Add your couscous to a heatproof bowl with your sultanas, a pinch of salt, a drizzle of olive oil and 200ml [300ml] [400ml] boiled water, cover and set aside until all the liquid has been absorbed

Fluff your couscous with a fork before serving – this is your sultana couscous

Once the tagine is cooked, remove from the oven and stir through the spinach with your natural yoghurt and a pinch of salt

Leave to stand, covered, for 5 min or until the spinach has wilted – this is your one-pot North African-style chicken thigh tagine