Souk-ulent Chicken Tagine

Chop the chicken into bite-sized pieces. Heat 2 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 2 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 1 stock pot with 800ml of boiling water to the pan together with the chicken, sweet potato, carrot and apricots. Season with ½ 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 500ml 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!

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

Finely chop the herbs and mix all of the mint and two-thirds of the parsley into the couscous. Add 1 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.

LH: Mix the yoghurt with the juice of half the lemon and a pinch of salt and pepper.