Pull the skin off the chicken thighs, slicing it away at the join. Roughly chop the chicken into bite-size pieces. Warm a large pan over a medium heat for 2 mins, then add 1 tbsp oil and the chicken. Fry for 5 mins, turning once or twice, till the chicken starts to brown.

While the chicken fries, peel and finely chop the onion. Trim the courgette, halve it lengthways, and thickly slice it. Roughly chop the tomatoes.

Stir the veg into the chicken with a pinch of salt. Pop on a lid(or use a baking tray if you don’t have a lid) and cook for 5 mins, stirring a few times, till the veg start to look soft. While the veg cook, peel and crush the garlic. Halve the lemon and slice 1 half into 2 thick wedges (keep the other half for later).

Stir the garlic into the pan with 2 tsp ras al hanut. Squeeze the lemon wedges over the pan, then drop the squeezed lemon wedges into the pan. Crumble in the stock cube. Pour in 300ml boiling water and stir to mix well. Cover, bring to the boil and then turn the heat down a little and simmer for 10 mins.

While the tagine cooks, melt the butter in a medium pan. Stir in 1 tsp turmeric. Add the couscous and stir well to coat in the spiced butter. Add a pinch of salt and pour in 300ml boiling water. Take off the heat. Cover (use a plate if you don’t have a lid for your pan) and leave to soak for 5-10 mins. The couscous will absorb the water and become soft and fluffy.

Fish the lemon wedges out of the tagine. Taste the tagine and add a pinch more salt if you think it needs it.

Spoon the couscous onto 2 warm plates or bowls and spoon the tagine over the top. Serve with the remaining lemon half sliced into wedges for squeezing.