I like to serve this Festive Chicken Tagine with Jewelled Herby CousCous not only because it can be made at least 3 days in advance but also because I like to believe that a couple of days the rich spiced sauce permeates the meat making it all the more flavorful! Set it up buffet style and let your guests help themselves.
Serves 6 
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3 tbsp olive oil
2lbs boneless, skinless chicken thighs cut into bite sized pieces
1 red onion, finely sliced
2 cloves garlic, grated
2 ½ tsp ground cumin
2 tsp ground coriander
½ tsp cinnamon
2 tsp sweet smoked paprika
2 tbsp honey
2 x 14ozg tins chopped tomatoes
10fl oz chicken stock
5oz dried Prunes
Sea salt & freshly ground black pepper
For the cous cous:
10oz couscous
14fl oz boiling hot chicken stock
3 tbsp extra virgin olive oil
Juice of a lemon
1 cucumber, peeled, deseeded and finely chopped
½ red onion, finely sliced
5oz flaked almonds, toasted
Large bunch flat leaf parsley, chopped
Large bunch coriander, chopped
2 pomegranates, seeds only
3 tbsp olive oil
1kg boneless, skinless chicken thighs cut into bite sized pieces
1 red onion, finely sliced
2 cloves garlic, grated
2 ½ tsp ground cumin
2 tsp ground coriander
½ tsp cinnamon
2 tsp sweet smoked paprika
2 tbsp honey
2 x 400g tins chopped tomatoes
300ml chicken stock
150g dried Prunes
Sea salt & freshly ground black pepper
For the cous cous:
300g couscous
400ml boiling hot chicken stock
3 tbsp extra virgin olive oil
Juice of a lemon
1 cucumber, peeled, deseeded and finely chopped
½ red onion, finely sliced
150g flaked almonds, toasted
Large bunch flat leaf parsley, chopped
Large bunch coriander, chopped
2 pomegranates, seeds only
