Souk-ulent Chicken Tagine

Chop the chicken into bite sized pieces. Heat 1 tbsp of olive oil in a pan on medium-high heat. Once hot add the chicken and season with a pinch of salt and pepper. Cook for around 5 mins until cooked through then remove until later.

Heat 1 tbsp of olive oil in the same pan on medium heat and cook the onions and garlic until soft. Add the Ras el Hanout and stab the whole chilli a few times before adding to the pan. Fry gently for 1 minute. Tip: The more you stab the chilli the hotter the final dish will be.

Add half the stock pot with 500ml of boiling water to the pan together with the chicken, sweet potato, carrot and apricots. Season with ¼ tsp of salt and and few grinds of pepper to taste. Cover with a lid and cook on a medium heat for 10 mins, then uncovered for 10-15 mins.

Boil 250ml of water with the remaining stock pot. Add in your couscous and cover the pot tightly. Take off the heat and leave to rest for 5 mins. Tip: Be exact with the amount of water to prevent soggy couscous!

Finely chop the mint and parsley and mix all of the mint and two-thirds of the parsley into the couscous. Add ½ tbsp of olive oil, juice of a quarter of the lemon and mix with a fork to separate the grains. Tip: Test for seasoning and add as required.

Toast the flaked almonds in a dry frying pan over a medium heat until they are golden brown.