Chicken, Pumpkin And Apricot Tagine - cooking recipe

Ingredients

1 tbsp oil
1 None onion, diced
1 tsp grated fresh ginger
1 clove garlic, sliced
1 tsp cumin seeds
1 tsp ground coriander
1 tsp garam masala
4 None boneless skinless chicken thighs, trimmed and diced
1 can (14 oz) diced tomatoes
2 cups chicken stock
14 oz pumpkin or butternut squash, peeled and diced
1/2 cup diced dried apricots
1 cup couscous
1 tsp grated lemon peel
4 None dates, chopped
1 tsp Moroccan seasoning mix
1 tbsp chopped fresh parsley
1/4 cuo sliced almonds, toasted

Preparation

Heat the oil in a large saucepan on medium heat. Cook the onion, ginger, garlic, spices and chicken for 4-5 mins until lightly browned and fragrant.
Add the tomatoes, stock, pumpkin and apricots; bring to a boil. Reduce heat to low; simmer gently for 15 mins or until the chicken is cooked through. Remove the lid and cook for a further 5 mins until the juices reduce and thicken. Season.
Place the couscous, lemon peel, dates and seasoning in a heatproof bowl. Add 1 1/2 cups boiling water. Cover and let stand for 5 mins. Fluff up with a fork. Season.
Serve the chicken over the couscous. Top with parsley and almonds.