Chicken and Chickpea Tagine Style Stew

a) Pop your frying pan back on medium high heat and add a drizzle of oil. b) Once the oil is hot, add the chicken to the pan and season with salt and pepper. c) Stir fry until golden brown on the outside, 4-5 mins.

a) Meanwhile, pour the boiling water for the couscous (see ingredients for amount) into a saucepan and bring to the boil. b) When boiling, remove from the heat, stir in the couscous and half the stock powder. c) Pop a lid on the pan and leave to the side for 8-10 mins or until ready to serve.

a) Meanwhile, halve, peel and thinly slice the red onion. b) Peel and grate the garlic (or use a garlic press). c) Thinly slice the chilli. d) Roughly chop the apricots. e) Drain and rinse the chickpeas in a sieve. f) Once the chicken is browned, add the onion to the pan with the chicken, stir together and cook until softened, 4-5 mins.

a) Stir the tagine paste, dried apricots, garlic, half the chilli (or less if you don't like heat!) and the sugar (see ingredients for amount) into the chicken and onion. Stir and cook for 1 minute, then pour in the water (see ingredients for amount) and add the remaining stock powder. b) Stir in the chickpeas, season with salt and pepper. c) Bring to the boil then reduce the heat to medium and simmer until the sauce has reduced slightly and the chicken is cooked, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.