Fast Chicken Tagine

Cut chicken thigh fillets into thirds. Place chicken, ras el hanout, 30ml (1½ tablespoons) olive oil and ¼ teaspoon sea salt flakes in a bowl and use tongs to stir to combine until chicken is well coated. Set aside at room temperature for 5 minutes.

Heat a non-stick frypan over medium heat. Add chicken in batches and cook for 3 minutes each side or until golden. Remove from pan and set aside.

Finely slice onion into half-moons. Crush garlic and finely chop parsley stalks. Roughly chop parsley leaves and set aside. Add onion, garlic and parsley stalks to frypan with remaining olive oil and cook, stirring occasionally, for 10 minutes or until slightly caramelised. Add tomato paste and cook, stirring, for 2 minutes or until slightly darkened in colour.

Finely zest lemon and set aside. Chop half the lemon into thin slices and add to frypan with cherry tomatoes, stock cube and olives. Return chicken to pan with 125ml (½ cup) water and bring to a simmer. Reduce heat to low and cook for 15 minutes or until sauce has reduced and thickened slightly.

Place couscous in a heatproof bowl with lemon zest. Pour over 185ml (¾ cup) boiling water, cover and set aside for 5 minutes. Fluff with a fork. Add parsley leaves, mix to combine and keep warm.

Cut remaining lemon half into wedges. Divide couscous and tagine between bowls and sprinkled with roasted almonds. Serve with lemon wedges.