Chicken, Almond & Apricot Tagine
When soft, add the cumin and ground ginger. Mix everything together, and then remove the onion mix from the tagine and set aside in a bowl.
Once browned, put your onion mix back in the tagine. Cut a lemon in half, and put the halves into the tagine.
Pour in your chicken stock (dissolved in 500ml), so the tops of the chicken thighs are just above the water. Pop the lid on, and leave on a low-medium heat for one hour.
Make your couscous using another stock cube. When it has taken the liquid add handful of chopped olives and coriander then set aside.