Peel the squash. Cut it in half and scoop out the seeds. Chop the flesh into 2cm chunks. Peel and halve the shallots.
Peel the ginger and finely grate it. Crumble the stock cube into a heatproof jug. Pour over 400ml boiling water and set aside.
Heat a deep frying pan or wok over a medium-high heat for 1 min. Add 1 tbsp oil. Tip in the diced chicken leg and halved shallots. Cook and stir for 5 mins till the chicken and shallots are golden all over.
Add the squash and ginger to the frying pan with 1 tsp each of the cumin, coriander seeds and mixed spice. Lightly crush 4 cardamom pods to open them up a little and add them. Stir to mix. Add the cranberries. Pour in the chicken stock. Cover and simmer for 15 mins.
While the chicken simmers, tip the bulgar wheat into a bowl and season with a pinch of salt and pepper. Add a big pinch of turmeric and stir. Pour in 250ml boiling water. Cover with cling film or a plate. Put to
one side so the bulgar wheat can absorb the water. Zest and juice the orange. Grate the courgette.
After 15 mins cooking, add the orange juice and 1 tbsp of the honey to the tagine. Stir in the grated courgette. Put the lid back on and cook for a further 2-3 mins till the veg are tender and the chicken is cooked through.
Heap the golden turmeric bulgar wheat in warm bowls. Top with the chicken tagine. Scatter over the orange zest. Serve with the rest of the orange sliced into wedges.