Ingredients

(serves 6)

Chicken thighs         8-10

Onion                        1 large

Garlic                         3-4 cloves crushed

Apricots                     125g

Chicken stock           1 cube

Tomatoes  tinned    2 x 400g

Chickpeas tinned   1 x 400g

Olive oil                     2 tbsp

Harissa paste            2-3 tsps

Tagine paste              3-4 tsps

Peppers                      2- 3

Olives                         125g pitted

Preserved lemons  4 chopped

Couscous                   250g

Flaked almonds  toasted to serve

Fresh coriander to serve

Method

1. Light the Aquaforno, fully assembled. Heat up to  around 180°
2. Brown the Chicken thighs in a Tagine dish  (or casserole with a lid) with some olive oil once hot enough.
3. The thighs can be grilled slightly instead to brown the skins instead of doing this stage in the tagine dish.
4. Remove and  sauté  the chopped onions,  chopped peppers and crushed garlic.
5. Add Tagine and Harissa pastes and mix in.
6. Add the tomatoes, preserved lemons, olives and apricots, all diced and  add the chicken stock.
7. Stir together before adding the chicken.
8. Place lid on the dish and let simmer for an hour. Check occasionally.
9. Add small logs intermittently  to keep the temperature consistent.
10. When the chicken is cooked through – the meat should fall off the bone, remove the bones and add the chickpeas.
11. Warm through and  sprinkle with some toasted almonds and chopped coriander.
12. To make the couscous, pour water in to the boiler. Once boiling pour over the dried couscous. There should be enough liquid to cover i. Cover bowl and leave to stand.
13. When the water is absorbed, fluff up with a fork, add some lemon juice and chopped coriander to taste.