Preheat the oven to 180°C.

Season the chicken with Sea Salt and dust liberally with flour.

Heat a dash of Extra Virgin Olive Oil in a tagine pot or heavy-based casserole dish. Add the chicken and brown very well on both sides. Remove and set aside. (The chicken does not need to be fully cooked at this stage.)

Pour off the oil from the pot and add a glug of fresh Olive Oil. Add the onion and sauté until soft and lightly golden. Add the Moroccan Rub, garlic and ginger and stir for a further 2 minutes. Add the chicken back to the pot, along with the chickpeas, orange zest and apricots. Combine the Chicken STOCK with the hot water to make half a litre of chicken stock. Add the stock to the tagine, cover with the lid and bake in the oven for 1 hour.

While the tagine is in the oven, prepare the couscous. Place the couscous granules in a bowl. Stir the Vegetable STOCK into the cup of hot water and pour over the couscous. Cover with cling film and leave for 10–15 minutes. Once all the water is absorbed, run a fork through the couscous to loosen it. Once the tagine is cooked, serve hot with couscous and roughly chopped coriander.

Tips: Add 2 cups roasted diced butternut to make this meal more substantial. You can also try adding dates instead of apricots.