Finely chop garlic and onions. Throw the onions into your tagine, or a normal pot if you don’t have a tagine. Fry until soft and then add the garlic.

When soft, add the cumin and ground ginger. Mix everything together, and then remove the onion mix from the tagine and set aside in a bowl.

Place your chicken thighs skin side down into the tagine. Brown the skins. Then turn over, and brown the undersides.

Once browned, put your onion mix back in the tagine. Cut a lemon in half, and put the halves into the tagine.

Pour in your chicken stock (dissolved in 500ml), so the tops of the chicken thighs are just above the water. Pop the lid on, and leave on a low-medium heat for one hour.

After an hour, remove the lid. Throw in a large handful of green olives, a handful of dried apricots and a handful of chopped coriander. Place lid back on for 10 more minutes. After ten minutes, remove lid.

If there is still too much liquid, just leave it to bubble away without the lid on for another 10 minutes.

Make your couscous using another stock cube. When it has taken the liquid add handful of chopped olives and coriander then set aside.

Once it is ready and the meat is falling of the bone, scatter your flaked almonds over the top. Serve with another handful of coriander leaves. Enjoy!