This is a really easy mid-week meal that’s impressive. It takes you to Morocco and the Middle East, so I suggest you put on that Middle Eastern music whilst cooking for your beloved. Serve them some mint tea while they wait for dinner or a lovely glass of white.

Ingredients
2 large chicken thigh or small breast fillets
1 onion finely sliced
2 gloves garlic finely sliced
2 tsp ras el hanout (or substitute for a mixture of tumeric, corriander and cumin)
2 tsp ground cumin
2 tsp freshly grated ginger
1 tsp ground tumeric
400g can tomatoes
1 cup chicken stock
1/2 can chickpeas
1/2 large eggplant sliced into chunks
6 dates finely sliced
1 lemon finely sliced
1 cup couscous
2 tsp honey
fresh coriander

Method
Preheat oven to 175. Heat some olive oil on medium low in a tagine or something that will you can use on your stove and in your oven. Add onions and stir for a few minutes. Meanwhile, cover the chicken in the ras el hanout. Add the chicken to the tagine with the garlic. Turn the chicken until it is browned on all sides. Add the ginger, cumin and tumeric and combine. Stir for a minute until the smell transports you to another country. Then add can tomatoes and chicken stock. Turn the heat to medium. Combine well. Add lemons, chickpeas, eggplant and dates. Your tagine should be nearly boiling now. Once it starts to bubble put the lid on and transfer to the oven. Cook for 30 - 45 mins depending on size of chicken. Ten minutes before it’s ready pour one cup of boiling water over couscous. Leave for 10 mins then fluff with a fork. Stir the honey into the tagine and server over couscous. Sprinkle with chopped coriander and serve to your loved one…

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