If necessary, remove the skin and bone the thighs, Cut into 4cm cubes.
Peel and finely dice the onion.
Peel and finely dice the garlic.
De-seed and dice the chilli. Dice the apricots. Pick the coriander leaves and chop roughly.
Slice the stalk and in a pestle and mortar coarsely grind with the fennel seeds, cumin seeds, cardamon pods and mustard seeds.
Remove the flesh from the pickled lemon, discard and chop the skin.
Heat a large saucepan and add the frying oil. Season the chicken with salt and pepper. Sear off the chicken cubes on a high heat to colour, remove from the pot. Add the onions to the pan along with the olive oil and sweat for 3 minutes, add the garlic and cook until translucent.
Next, add all of the spices and cook for 2 minutes. Add the diced apricots and cook for a further 3 minutes. Add the chopped tomatoes, pickled lemon and the stock. Bring to the boil and simmer until the meat is tender and the water has reduced to a thick sauce.
Add the olives and let simmer for a further 5-6 minutes to ensure that they are not too over bearing a flavour.
Mix the olive oil and salt with the cous cous. Bring the water to the boil and pour over the cous cous mixture. Cover with clingfilm and allow the couscous to absorb the water. After about 10 minutes remove the clingfilm, break the couscous up with a fork.
Season to taste and fold in the remaining chopped coriander .
Serve the tagine on top of the couscous and sprinkle with a few freshly chopped coriander leaves.
«You can serve the tagine with rice or Arabic flatbreads. Varying the colour of the olives will change the flavour , be careful not to add them too early.»