Chicken Tagine with 1001 Nights Confit

For the chicken tagine:

• Cut the onions into semi-circular slices and then sauté in a casserole with the olive oil to soften, before adding the chicken thighs. Season with salt and pepper and brown over a medium heat.
• Add some water and scrape the pan with a wooden spoon to deglaze and dissolve the meat juices, add the ras-el-hanout, cover and cook over a low heat for 45 minutes.
  If the bottom of the pan is drying out, add a little bit of water (in very small amounts!).
• Once it has finished cooking, add the zest from the lemons cut into very fine ribbons.

For the couscous:

• Mix the semoule with 200 g of water and steam in a couscoussier for 20 minutes.
• Remove the semoule from the couscoussier and add another 200g of water Add salt, sweeten with sugar, a bit of cinnamon and a knob of butter. Separate the grains using a fork or by hand and mix again.
• The couscous can also be cooked by pouring over hot water, instead of steaming it.
• Serve the chicken with the couscous and a tablespoon of 1001 Nights confit placed directly on top of the semoule.