Ingredients

• olive oil
• for frying
• 6 large chicken thighs
• 1 onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 5cm/2in piece fresh root ginger
• grated
• ½ tsp saffron
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tbsp ras-el-hanout
• ½ cinnamon stick
• 500ml/18fl oz chicken stock
• 1 red chilli
• finely sliced
• 2 tomatoes
• roughly chopped
• 2 tbsp clear honey
• 2 tbsp roughly chopped mint leaves
• 2 tbsp roughly chopped coriander
• 25g/1oz butter
• salt and pepper
• 150g/5½oz bulgur wheat
• soaked in cold water overnight
• 3 tbsp roughly chopped mint
• 3 tbsp roughly chopped coriander
• ½ red onion
• finely chopped
• 50g/1¾oz pistachio nuts
• roughly chopped
• 100g/3½oz whole skinned almonds
• 100g/3½oz dried apricots
• roughly chopped
• 1 pomegranate
• seeds only
• 2 lemons
• juice only

Directions

• For the chicken tagine
• heat a large heavy-bottomed saucepan until hot. Add a little olive oil and the chicken thighs
• skin-side down
• and fry until golden-brown
• then flip over and brown on the other side before transferring to a plate.
• Add the onion
• garlic and ginger to the pan and gently fry for 2-3 minutes.
• Add all the spices and cook for a minute
• then return the chicken to the pan and stir well to coat.
• Add the stock
• chilli
• tomatoes and honey and bring to the boil.
• Reduce the heat to a simmer
• cover and cook for 20 minutes
• or until the chicken is cooked through.
• Add the mint and coriander
• then stir in the butter. Season
• to taste
• with salt and pepper.
• For the pomegranate tabbouleh
• drain the bulgur wheat well
• pressing down lightly to ensure all the water is removed
• then place into a large bowl.
• Add all the other ingredients and mix well
• then check the seasoning
• adding salt and pepper to taste.
• To serve
• pile the tabbouleh onto plates and spoon a chicken thigh and some sauce alongside.