This tagine dream hits your weeknight scene with fragrant North African spice. Slipping onto the table in just an hour, this velvety, silky braise has an easy sophistication that works for casual entertaining or a cosy date night.
Cut chicken thigh fillets into thirds. Place chicken, ras el hanout, ½ the 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. Leave any residual oil in the pan.
Finely slice onion into half-moons. Crush garlic. Add onion and garlic 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.
Cut three thin round slices of lemon, rind and all, 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. Pour over 185ml (¾ cup) boiling water, cover and set aside for 5 minutes. Fluff with a fork. Pick parsley leaves from their stems and roughly chop. Add parsley to couscous and mix to combine. Keep warm.
Cut remaining lemon into wedges. Divide couscous and tagine between bowls and sprinkle with roasted almonds. Serve with lemon wedges.