500G SKINLESS CHICKEN THIGHS, 2 TBSPS RAS EL HANOUT, 1 LGE RED ONION, 2 GARLIC CLOVES, 1 TBSP HARISSA, 2 PRESERVED LEMONS, TIN CHOPPED TOMATOES, TIN CHICKPEAS, 60G OLIVES, 80G APRICOTS, OLIVE OIL, SALT, PEPPER
NATURAL YOGURT, 2 TBSPS PINE NUTS TO SERVE
200G COUSCOUS, 270ML CHICKEN STOCK, HANDFUL CHOPPED FRESH HERBS (PARSLEY/MINT/CORIANDER)
WARM A DRIZZLE OF OLIVE OIL IN A SAUCEPAN AND ADD THE CHOPPED ONION AND GARLIC, ALONG WITH THE RAS EL HANOUT. AFTER A COUPLE OF MINS ADD THE HARISSA PASTE AND THE CHICKEN PIECES - ALLOW TO COOK OVER A GENTLE HEAT, STIRRING OCCASIONALLY UNTIL THE MEAT IS SEALED. CHOP THE PRESERVED LEMONS INTO SMALL PIECES AND ADD TO THE CHICKEN MIXTURE, ALONG WITH THE TOMATOES, CHICKPEAS, OLIVES AND APRICOTS - BRING TO THE BOIL AND THEN LEAVE TO SIMMER FOR ABOUT 30 MINS SO THE FLAVOURS HAVE TIME TO DEVELOP - DO ADD A LITTLE STOCK IF IT STARTS TO DRY OUT.
WHILST THE TAGINE IS SIMMERING PLACE THE DRIED COUSCOUS IN A BOWL (IT WILL AT LEAST DOUBLE IN QUANTITY SO MAKE SURE YOU USE A BOWL THAT IS LARGE ENOUGH), POUR THE HOT STOCK ON TOP, COVER AND LEAVE FOR 10 MINS - USE A FORK TO FLUFF UP THE COUSCOUS BEFORE ADDING A GLUG OF OLIVE OIL, THE CHOPPED HERBS AND THE POMEGRANATE SEEDS - GIVE IT A GOOD MIX.
SERVE TOGETHER TOPPED WITH A SPOONFUL OF YOGURT AND A SPRINKLING OF TOASTED PINE NUTS.