Lemony chicken stew with giant couscous

• olive oil↗1 tbsp tbsp
• onions↗2

  chopped

• chicken thighs↗500g skinless boneless g

  each cut into 2-3 chunks

• tagine paste↗3 tbsp tbsp

  or 2 tbsp ras el hanout

• tomato↗2 x 400g cans

  with chopped mixed olives

• fresh oregano↗small handful

  leaves picked and chopped

• preserved lemons2

  flesh removed, skin rinsed and finely chopped

• clear honey↗2 tbsp tbsp
• chicken stock cube↗1
• giant couscous↗200g g
• parsley↗handful

  chopped

Step-by-step instructions

1. 1

   Heat the oil in a large flameproof casserole dish with a lid. Add the onions and cook for 10 mins until starting to caramelise. Push the onions to one side of the dish and add the chicken. Cook over a high heat for 5 mins or so until the chicken is browning.

2. 2

   Add the tagine paste, tomatoes, oregano, preserved lemons and honey, and crumble in the stock cube. Fill one of the tomato cans halfway with water and pour this into the dish. Season with a little salt and plenty of black pepper. Give everything a good stir, then cover with a lid and simmer for 40 mins, on a gentle bubble, or for up to 4 hrs over a very low heat if you’re eating at different times.

3. 3

   Add the couscous 10 mins before you’re ready to serve, cover and simmer for 10 mins or until cooked. If you’re eating at different times, scoop your portion into a pan, add 50g couscous and cook in the same way. Stir in some parsley just before serving.