Chicken, chickpea & honey tagine-style stew

• Chicken thighs (bone-in)800g
• Chickpeas1 × 400g tin
• Brown onions150g
• Carrots200g
• Ground cuminstore cupboard1 tsp (5g)
• Smoked paprikastore cupboard½ tsp (2.5g)
• Clear honey1 tbsp (15g)
• Chopped tomatoes1 × 400g tin
• Stock cubes1 cube
• Couscous300g

Plus salt and pepper. About £4.06 for the amounts used.

Method

1. 1

   Take the chicken off the bone, remove the skin and cut into chunks. Brown in a little oil for 5 minutes.

2. 2

   Add 1 chopped onion and 200g sliced carrots for 5 minutes, then 1 tsp cumin and ½ tsp smoked paprika for 1 minute.

3. 3

   Add 1 tin chopped tomatoes, 1 drained tin chickpeas, 1 tbsp honey and 1 stock cube dissolved in 300ml boiling water. Simmer for 20 minutes until the chicken is cooked through.

4. 4

   Put 300g couscous in a bowl, pour over 400ml boiling water, cover for 10 minutes, fluff, and serve with the stew.