Chicken, quince and pomegranate

Method

Core your quinces, then cut them into 1in cubes, but work quickly as they turn brown in no time and will stain your chopping board. Simmer the cubed quince, with enough water to cover the fruit, in a pan for about 20 minutes.

Slice the chicken breasts into even-sized pieces and brown them gently, with a splash of olive oil, in a large, heavy-bottomed pan. Remove the chicken to a plate, add the chopped onion to the same pan and cook until it’s transparent and soft. Add the crushed garlic, Harissa, tomato paste, turmeric, cinnamon and crushed cumin seeds and cook for a minute or so, before returning the chicken to the pan and pouring in enough stock to cover it. Add the quince to the pot and simmer gently to ensure the chicken is cooked and the flavours are well blended.

Prepare the couscous by adding an equal volume of boiling chicken stock to the grains in a large bowl, cover and leave for 10 minutes, then fluff with a fork.

Finally, scatter the pomegranate seeds over the top of the chicken tagine and serve immediately with the couscous on the side.