Cut the chicken thighs into 3cm cubes. Peel and finely slice the onion. Peel and finely dice the garlic. De-seed and dice the chilli. Peel and chop the butternut squash into 3cm cubes. Pick the coriander and the parsley and roughly chop. In a pestle and mortar, coarsely grind the fennel seeds, cumin seeds and cardamon pods.
Heat a large saucepan and add the olive oil. Season the chicken with salt and pepper. Add the chicken to the pan and sear. Add the onions to the pan and sweat until translucent. Next, add of the spices and cook for 2 minutes. Add the diced butternut squash and cook for a further 3 minutes and then add the chopped tomatoes and a glass of water. Bring to the boil and then simmer until the meat is tender, the vegetables are cooked and the water has reduced to a thick sauce - at least 30 to 40 minutes.
Mix the olive oil and the salt with the cous cous. Bring the water to the boil and pour over the couscous mixture. Cover with clingfilm and allow the couscous to absorb the water. After about 10 minutes, remove the clingfilm and break the cous cous up with a fork. Season to taste and fold in the chopped herbs.
Spoon the tagine over the cous cous and sprinkle with a few freshly chopped coriander leaves to serve.
«This is a fairly mild tagine - add more chillis if you prefer a little more heat.»