Chicken tagine recipe
 Invite a crowd round for a memorable chicken tagine recipe that lights up the dinner table. It's the perfect make-ahead meal served with couscous, salad and pickles. 200g/7oz chicken breast, cut into large cubes600g/1lb 5½oz chicken thighs1 tbsp harissa paste1 tbsp vegetable oil1 onion, sliced2 garlic cloves, crushed1 tsp ground cinnamon1 tsp ground cumin1 tsp ground ginger1 tsp ground turmeric1 tsp chilli flakes450ml/16fl oz chicken stock100g/3½oz dried apricots, quartered1 x 400g tin chopped tomatoes1 x 400g tin chickpeas, rinsed, drainedsalt and freshly ground black pepper2 tbsp freshly chopped mint2 tbsp freshly chopped parsley 200g/7oz chicken breast, cut into large cubes 600g/1lb 5½oz chicken thighs 1 tbsp harissa paste 1 tbsp vegetable oil 1 onion, sliced 2 garlic cloves, crushed 1 tsp ground cinnamon 1 tsp ground cumin 1 tsp ground ginger 1 tsp ground turmeric 1 tsp chilli flakes 450ml/16fl oz chicken stock 100g/3½oz dried apricots, quartered 1 x 400g tin chopped tomatoes 1 x 400g tin chickpeas, rinsed, drained salt and freshly ground black pepper 2 tbsp freshly chopped mint 2 tbsp freshly chopped parsley couscous, cooked according to packet instructions150g/5½oz Greek-style yoghurthandful of flaked almonds couscous, cooked according to packet instructions 150g/5½oz Greek-style yoghurt handful of flaked almonds Method Mix the chicken breast and thighs (or wings) with the harissa paste in a bowl until well combined. Cover with cling film and chill in the fridge for two hours.Heat the vegetable oil in the base of a tagine dish, or heavy-based casserole dish. Fry the chicken for 2-3 minutes. Remove from the dish using a slotted spoon and set aside. Fry the onion for five minutes, or until soft. Stir in the garlic and spices.Add the meat back to the dish, along with the stock, apricots and tomatoes. Season with salt and freshly ground black pepper. Bring to the boil, cover with the lid and simmer for one hour. (Add the chickpeas after 45 minutes and stir until well combined.)Stir in the mint and parsley at the end of cooking.Serve alongside couscous and Greek-style yoghurt, topped with the almonds. Mix the chicken breast and thighs (or wings) with the harissa paste in a bowl until well combined. Cover with cling film and chill in the fridge for two hours. Mix the chicken breast and thighs (or wings) with the harissa paste in a bowl until well combined. Cover with cling film and chill in the fridge for two hours. Heat the vegetable oil in the base of a tagine dish, or heavy-based casserole dish. Fry the chicken for 2-3 minutes. Remove from the dish using a slotted spoon and set aside. Heat the vegetable oil in the base of a tagine dish, or heavy-based casserole dish. Fry the chicken for 2-3 minutes. Remove from the dish using a slotted spoon and set aside. Fry the onion for five minutes, or until soft. Stir in the garlic and spices. Fry the onion for five minutes, or until soft. Stir in the garlic and spices. Add the meat back to the dish, along with the stock, apricots and tomatoes. Season with salt and freshly ground black pepper. Bring to the boil, cover with the lid and simmer for one hour. (Add the chickpeas after 45 minutes and stir until well combined.) Add the meat back to the dish, along with the stock, apricots and tomatoes. Season with salt and freshly ground black pepper. Bring to the boil, cover with the lid and simmer for one hour. (Add the chickpeas after 45 minutes and stir until well combined.) Stir in the mint and parsley at the end of cooking. Stir in the mint and parsley at the end of cooking. Serve alongside couscous and Greek-style yoghurt, topped with the almonds. Serve alongside couscous and Greek-style yoghurt, topped with the almonds.