Moroccan Chicken & Veggie Tagine

In a medium bowl, combine ras el hanout, a pinch of salt and pepper and a drizzle of olive oil. Add chicken thigh and toss to coat. In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. When oil is hot, sear chicken thigh and onion, turning once, until slightly browned, 1-2 minutes each side. Reduce heat to medium, then stir in lemon zest, tomato paste, chermoula spice blend and 1/2 the garlic and cook until fragrant, 1 minute

Stir in carrot, zucchini, dates, the water and 1/2 the chicken-style stock powder. Season with salt and pepper.

Cover saucepan with a lid (or cover tightly with foil), then transfer to the oven. Bake until chicken is tender, 40-50 minutes. Remove tagine from oven, then gently stir in baby spinach leaves until wilted.

TIP: If you don't have an ovenproof saucepan, transfer mixture to a baking dish instead! TIP: Add a splash of water if the tagine looks too thick.

When the tagine has 10 minutes remaining, boil the kettle. In a medium saucepan, melt the butter over medium-high heat. Cook remaining garlic until fragrant, 1 minute. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and remaining stock powder. Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with fork.