Chicken Tagine with Apricots and Couscous

Ingredients

Quantities are for one portion.

• 30 gdried apricots, halved
• 15 mlolive oil
• 10 gflaked almonds
• salt and pepper to taste
• 1onion, sliced
• 150 gchicken thighs, bone-in
• 1 tspras el hanout spice blend
• 70 gdry couscous
• 1 tspturmeric

Method

1. Season the chicken thigh with the ras el hanout, turmeric, salt, and pepper.
2. Heat the olive oil in a tagine or heavy-bottomed pot. Sauté the sliced onion until soft.
3. Add the seasoned chicken to the pot and brown on all sides.
4. Add the dried apricots and pour in enough water to cover the base of the pot. Bring to a simmer.
5. Cover tightly and cook over low heat until the chicken is extremely tender and the broth is reduced to a syrupy sauce.
6. In a bowl, pour an equal volume of boiling water over the dry couscous. Cover and let sit until the water is absorbed, then fluff with a fork.
7. In a dry pan, toast the flaked almonds until golden. Serve the chicken and apricot tagine over the couscous, garnished with the almonds.