For the tagine, mix the garlic, ginger, chilli, lemon, coriander, turmeric and saffron in a bowl
Stab the chicken a few times with a sharp knife and cover it in the marinade. Cover and leave for at least an hour (I am leaving mine over night to save me time tomorrow)
Turn oven to 160’C
Fry your onion with a good glug of oil for a few minutes and then add the carrots and celery.
Add the chicken and fry until it starts to golden.
Poor in the stock, cover and put in the oven for 1.5 to 2 hours. I prefer mine cooking for 2 hours but if you can’t wait that long it will be ready to eat sooner.
Season to taste
While your tagine is cooking, make your cous cous by roasting the vegetables in the oil for half 40 minutes (or less time if they are not going in with the tagine and the oven is hotter) – stirring halfway through
Once removed fry off quickly in a large saucepan with the oil and juices from the roasting tin.
Add the dried herbs and lemon juice and try for about 3 minutes, stirring.
Stir in saltanas and chickpeas.
Pour in the chicken stock and season, and when the mixture has come to boil stir in the couscous and remove from heat.
Cover and leave to stand for 5 minutes.
Fluff with a fork and stir in the chopped coriander.
Once cour tagine is cooked, plate up your cous cous, top with the tagine and enjoy!!