Oven Baked Free Range Chicken & Sultana Tagine W. Almond Couscous

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, then take your chicken out of the fridge, open the packet and let it air and boil a kettle

Heat a dry, hob-safe oven-proof casserole dish over a medium-high heat and once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden

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

Once the almonds are toasted, transfer them to a small bowl and reserve the dish

Return the dish to a high heat with a drizzle of olive oil and once hot, add your chicken with a pinch of salt and cook for 3-4 min or until starting to brown

Peel and cut your brown onion[s] into wedges and deseed your pepper[s], then cut into bite-sized pieces

Crush your garlic open by squashing it with the side of a knife and discard the skins

Add the onion wedges, chopped pepper and crushed garlic to the dish with a generous pinch of salt and pepper and give everything a good mix up

Add your tomato paste, ras el hanout and ground turmeric with 1/2 tbsp [1 tbsp] [1 1/2 tbsp] flour and cook for 30 secs or until fragrant

Once fragrant, add 400ml [520ml] [650ml] boiled water with your chicken stock mix and sultanas then bring to the boil over a high heat

Once boiling, put the dish in the oven and cook, covered, for 45 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened – this is your spiced chicken & sultana tagine

Once the chicken has 10 min remaining, add your couscous to a heatproof bowl with 200ml [300ml] [400ml] boiled water, cover and set aside until all of the liquid has been absorbed

Fluff the couscous with a fork before serving and stir through the toasted almonds with a generous pinch of salt and pepper and a drizzle of olive oil – this is your almond couscous