Dice the chicken thigh, slice the white onions and grate garlic and ginger.

Place a large solid-based pan onto the stove and add the olive oil. Turn the heat to medium and add the sliced onions. Add a pinch of salt and the cinnamon stick and cook for 3-4 minutes. Now put in the garlic, ginger and diced chicken. Seal (to brown or colour) the chicken on all sides. This should take around 5 minutes.

Into the pan add the tagine paste. Coat the chicken well. Now pour in about half of the chicken stock, the honey, saffron and the halved dried apricots. Bring the tagine to a simmer and cook partially covered for 30 minutes. Stir every 10 minutes or so.

Tip the dried Couscous into a large bowl and pour over the remaining hot stock (it must be hot to cook properly so please reheat if the stock has cooled down). The Couscous should be completely covered. Place a plate on top of the bowl and leave to stand for 10 minutes. Once cooked, use a fork to fluff the Couscous. Season with the lemon, juice and zest and stir through the pistachio nuts, half of the chopped coriander and pomegranate seeds. Add salt and pepper to taste and finish with a generous drizzle of olive oil.

Finish the tagine with the remaining chopped coriander and check for seasoning. Serve with the jewelled Couscous and a glass of something delicious.