- Step 1
Heat 1/2 the oil in a large heavy-based saucepan over medium heat. Cook chicken, in batches, for 2 to 3 minutes or until browned. Transfer to a plate.
- Step 2
Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, chilli and ginger. Cook for 1 minute or until fragrant. Add seasoning paste. Cook, stirring for 30 seconds.
- Step 3
Add stock, apricots and olives. Bring to the boil. Return chicken to pan. Cover with lid. Reduce heat to low. Simmer for 20 minutes. Remove lid. Add couscous. Cook, uncovered, for 10 minutes or until couscous is tender. Season with salt and pepper.
- Step 4
Serve tagine sprinkled with coriander leaves and flaked almonds.
Serve tagine with steamed green beans or broccoli, drizzled with extra virgin olive oil and lemon juice.