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1
For this dish, I like to keep bones in the chicken thigh, and cook them as whole.
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2
Mix ground cumin, coriander, paprika in a bowl.
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3
Put the olive oil in a big sauce pan with lid or a casserole in medium heat.
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4
When the oil is hot, put in the mixed spices.
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5
Fry them for 1-2 minutes until you can smell the lovely fragrance of the spices, add the chicken, ginger and chilli into the pan.
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6
Coat the thighs with spices to give the chicken a lovely coating.
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7
Continue fry them for 3-5 minutes, add the chopped tomatoes, and fry for a further 2 minutes.
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8
Add chicken stock into the pan, make sure there are enough to cover the chicken, bring to boil.
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9
Add cinnamon stick, salt and honey to the pan, cover the pan with the lid and reduce the heat to let it simmer for 20 minutes.
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10
Adjust the seasoning to your personal liking.
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11
Let it simmer for a further 20 minutes.
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12
Add the chopped carrots, celery and dried apricots to the pan, and cover with lid to simmer for another 20 minutes.
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13
Put cous cous in a large bowl, and cover with the sauce from the tagine.
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14
The liquid should be enough to cover the cous cous with a finger width of extra water on the top.
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15
Cover the bowl with the lid from the pan for about 5 minutes.
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16
This would allow the cous cous to soak up all the flavours of the tagine.
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17
Uncover the bowl, and fluff the cous cous up with a fork.
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18
Sprinkle some of the chopped corianders and mix.
