2x 1kg packs Scottish chicken thighs
courgettes (2 or 3), cut into rounds
2 onions, finely chopped
2 - 3 garlic cloves, minced
1 pepper, diced
2 tsp cumin
1 vegetable stock cube, dissolved into 300ml water
2x packs roasted vegetable couscous
2 tins chopped tomatoes
1 tin chickpeas
½ pack coriander
salt & pepper
chilli flakes or hot sauce to serve (optional)
Arrange the chicken thighs in a large roasting tin. Drizzle over a little oil, season well with salt, pepper and a sprinkling of cumin. Place in a preheated oven (220C/200C fan) and roast for 30 minutes, or 20-25 minutes if you have deboned the thighs.
Whilst the chicken is cooking, heat a little oil in a non-stick saucepan before adding the chopped onions. Gently fry for a few minutes until translucent, before adding the garlic, chopped courgettes and peppers.
Add in 1-2 tsp of cumin according to preference and a good pinch of black pepper.
Add the vegetable stock, tomatoes and chickpeas. Bring up to the boil and reduce down to a simmer for 20 minutes, stirring occasionally.
Prepare the couscous according to packet instructions.
Stir through the chopped coriander then pour the tagine over the cooked chicken thighs, and serve with the couscous.