Step 1

In a bowl, toss the chicken with the spices, cover with cling film and chill for at least 1 hour, or overnight. Meanwhile, soak the apricots and raisins in a little of the hot stock and set aside for at least an hour.

Step 2

Heat the oil in a large, deep-sided frying pan over a high heat. Add the chicken in 2 batches and brown all over. Remove from the pan using a slotted spoon and set aside on a plate lined with kitchen paper. You should be left with a rich golden oil in the pan, but add extra rapeseed oil if required.

Step 3

Fry the onions over a medium heat for  4-6 minutes until soft, stirring through the garlic for the last minute. Add the saffron along with its water, and the tomatoes, tomato purée, honey, fruit and soaking liquid. Pour in the remaining chicken stock and bring to a steady simmer. Cook for about 10 minutes, then season with sea salt and ground black pepper.

Step 4

Return the browned chicken pieces to the pan and carefully stir through. Simmer, partly covered, for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

Step 5

Put the couscous in a heatproof bowl and cover with 250ml boiling water. Cover the bowl with cling film or a clean tea towel and leave for about 5 minutes until all the water has been absorbed and the couscous appears plump. Use a fork to fluff up the couscous, then mix in the mint, lemon juice and most of the zest. Season with sea salt and ground black pepper. Serve the chicken tagine on top of a generous helping of couscous, with toasted flaked almonds, chopped fresh coriander and the remaining lemon zest scattered over.