Chicken and Apricot Tagine

Ingredients

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Method

1. Mix all the spices in a bowl with 2 tsp salt flakes and 1 tsp ground black pepper. Place chicken in a bowl with 1 tbs oil and add half the spice mix, tossing to coat.
2. Bring apricots and lemon juice to the boil in a small saucepan, then set aside.
3. Bring a large saucepan of salted water to the boil and cook couscous according to packet instructions. Drain and cool under cold running water.
4. Drizzle with a little extra oil and stir to coat. Set aside.
5. Heat remaining 1 tbs oil in a wide saucepan over medium–high heat and cook chicken in batches, turning once, for 8–10 minutes until well browned. Transfer to a plate. Add onion and carrot to same pan and cook over medium heat, stirring, for 5 minutes until softened.
6. Add reserved spices and cook for 2 minutes or until fragrant. Add olives, tomato and apricot and lemon mixture and nestle chicken among the mix.
7. Increase heat to medium, add stock, bring to a simmer, cover and cook for 20–30 minutes until chicken is cooked through. Rest for 10 minutes.
8. Add cooked couscous and stir to combine. Scatter with lemon zest, coriander and almonds. Serve with harissa.