Marrakesh Magic Chicken & Vegetable Tagine

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   ["Pre-heat your oven to 180*C, 360*F and set aside a Dutch oven (such as a Le Creuset) or tagine. If you don't have either, you can also use a medium-sized 100% metal saucepan with a lid.", "Toss the chicken with salt, pepper, and 2 Tbsp of the tagine spice mixture. Heat 1 tablespoon of olive oil in a frying pan until just before it smokes, then add the chicken skin-side-down (if any) to sear, about 2-3 minutes. Stir-fry until just-cooked on all sides then transfer with tongs to your Dutch oven/tagine/saucepan along with all the pan juices. Add the raw cauliflower, carrots and zucchini to the pot and toss it with the chicken.", "Cover the pot of chicken and vegetables with its lid and put the pot on a low rack inside your preheated oven. Set your timer to 20 minutes, then prepare the tomatoes: slice from the tomatoes vertically from the ""steam"" area downwards, into six wedges, then remove the pulp from the middle of each wedge to get tomato ""petals"".", "When 20 minutes is up, carefully open the lid and add the raisins, tomatoes, olives and preserved lemons (or lemon juice & olive juice mixture). Cover the pot and set your timer for a further 20 minutes.", "Voila: your bubbling, beautifully spiced tagine is ready to be topped with coriander and almonds, and served with couscous. This tagine be prepared one day ahead, chilled and and re-heated the following day for dinner party glory.", "My favorite way to make couscous: pour 1 large mug dry couscous into a heat-proof salad bowl, then add 1 large mug of boiling-hot chicken stock (or boiling water). Cover immediately with a plate and let it rest for 3 minutes. Remove the cover, add 2 teaspoons of olive oil and use a fork to fluff up and separate the grains (if you used hot water instead of stock, I would also add a hefty pinch of sea salt), then mix in some finely chopped cilantro or parsley."]

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