One-Pan Chicken Tagine with Honey & Carrots (with cous cous)

4 chicken thighs

1 tbsp The Spice People Moroccan Tagine spice blend

2 large carrots, peeled and cut into chunky batons

1/2 brown onion, cut into wedges

2 garlic cloves, crushed

200 g tinned diced tomatoes

125 mL chicken stock

1 tbsp honey

¼ cup green olives, pitted

1/2 preserved lemon, finely sliced

1 tin chickpeas

1 tbsp olive oil

1/3 tsp sea salt

20 g flaked almonds

1/2 cup fresh coriander, roughly chopped

150 g couscous, to serve

Season the chicken generously with the Moroccan Tagine spice blend and salt. Heat olive oil in a large deep pan over medium-high heat. Brown the chicken on all sides until golden. Remove and set aside.

In the same pan, cook the onion until softened. Add the garlic and stir until fragrant.

Add the carrots, chickpeas, tinned tomatoes, chicken stock, honey, olives and preserved lemon. Stir to combine and bring to a simmer.

Return the chicken to the pan, nestling it into the sauce. Cover, reduce heat to low and simmer until the chicken is falling off the bone and the carrots are tender.

While the tagine simmers, prepare the couscous and toast the flaked almonds in a dry pan over medium heat until golden.

Spoon the tagine over couscous. Top with toasted almonds and fresh coriander.