Moroccan Lemon Chicken Tagine - cooking recipe

Ingredients

2 tbsp ground cumin
2 tsp mild paprika
1 tsp ground turmeric
2 1/2 lbs chicken pieces, skin on
4 tsp vegetable or olive oil
2 None red onions, thinly sliced
2 cloves garlic, crushed
1 None cinnamon stick
1 small lemon, peel grated and lemon juiced
2/3 cup pitted green olives
3/4 cup dried apricots
1 cup plus 2 tbsp couscous
2 tbsp chopped fresh mint, plus additional leaves for garnish
None None Greek yogurt, to serve

Preparation

Mix cumin, paprika and turmeric in a small bowl. Sprinkle chicken with 1 tbsp of the spice mixture. Season with salt and black pepper. Heat 2 tsp of the oil in a Dutch oven on medium-high heat. Cook chicken in batches, turning, for 3 mins, or until browned. Transfer to a bowl. Discard oil.
Reduce heat to medium. Add remaining 2 tsp oil to pan; cook onions for 5 mins, or until soft. Add garlic, cinnamon and remaining spice mixture: cook, stirring, for 30 seconds. Add lemon juice and 1/2 the peel, olives and 1 1/2 cups water to pan; stir to combine. Add chicken; bring to a boil. Reduce heat to low; simmer, covered, for 30 mins. Add apricots; simmer, covered, for 5 mins.
Place couscous in a bowl. Stir in 1 1/2 cups boiling water. Cover with plastic wrap. Let stand for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in mint and remaining lemon peel.
Sprinkle chicken with additional mint leaves. Serve with couscous and yogurt.