This is one of those dishes that deserves to be unveiled at the table; its simplicity coupled with its scent renders diners to rapture. The spice blend, ras-el-hanout, is pretty ubiquitous now, and so should be available in larger supermarkets (and, of course, online).

Serves: 4

Preparation time: 5 minutes

Cooking time: 25 minutes

Ingredients

6 chicken thighs, skin on, bone in

2 tbsps sunflower oil

2 garlic cloves, finely sliced

1 tbsp ras-el-hanout spice blend, plus extra for sprinkling

50ml dry sherry

400g can chickpeas, drained

175g dried apricots

400ml chicken stock

A squeeze of fresh orange juice

2 tsps pomegranate molasses

Small handful of dill, roughly chopped

To serve:

200g couscous

400g hot chicken stock

Sea salt flakes

Method

Step 1: Put the chicken thighs into mixing bowl, add 1 tablespoon salt and toss together to mix well. Set a large shallow casserole over a high heat and add the oil. When the oil is hot, reduce the heat to medium, add the chicken thighs, skin-side down, and fry for 5 minutes. The chicken skin should be deeply golden but not burned. Flip the chicken over and fry for 3 minutes on the other side.

Step 2: Add the garlic and ras-el-hanout to the pan, tucking the slices of garlic in between the chicken pieces. Throw in the sherry and allow it to bubble and hiss, until it has evaporated almost entirely. Add the chickpeas, apricots and chicken stock and allow to come to a boil. Reduce to a rapid simmer and cook for 20 minutes, ensuring the liquid reduces but doesn’t entirely evaporate – if the pan dries out, add a splash of water.

Step 3: Meanwhile, put the couscous into a mixing bowl and pour over the hot chicken stock. Cover with cling film or a plate while the chicken cooks.

Step 4: When the chicken is cooked through and the liquid is scant, remove from the heat. Squeeze over a drizzle of orange juice and pomegranate molasses, sprinkle over the dill, and finish with a scatter of sea salt flakes.

Step 5: Uncover the couscous and season to taste. Serve alongside the chicken.

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