- 1 butternut squash
- 4 shallots
- A thumb of ginger
- 1 chicken stock cube
- A 250g pack of diced chicken leg
- 2 tsp ras el hanut
- A 150g bag of bulgar wheat
- A pinch of turmeric
- 1 pomegranate
- 1 courgette
- 1 orange
- 1 tbsp honey
- 400 ml + 250ml boiling water
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- Heatproof measuring jug
- Deep frying pan or wok with a lid
- A couple of bowls
- Cling film or plate
Prepare your veg for the tagine: peel the squash. Cut it in half lengthways and scoop out the seeds. Chop the flesh into 2 cm chunks. Peel and halve the shallots.
Peel the ginger and finely grate it. Crumble the stock cube into a heatproof jug. Pour over 400 ml 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 2 tsp of the ras el hanut. Stir together to coat the chicken and veg in the spices. Pour in the chicken stock. Cover and leave to simmer for 15 mins.
Tip the bulgar wheat into a bowl and season with a pinch of salt and pepper. Add a pinch of turmeric and stir. Pour in 250 ml boiling water. Cover with cling film or a plate. Put to one side so the bulgar wheat can absorb the water.
Halve your pomegranate. Hold one half, cut-side down, in the palm of your hand over a bowl. Whack it with a wooden spoon and the seeds should fall through your fingers. Repeat with the other half. Grate the courgette. Zest and juice half the orange (keep the other half for later).
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 5 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 pomegranate seeds and orange zest. Serve with the rest of the orange sliced into wedges.