All-in-one Moroccan chicken with preserved lemon and cous cous

Our regular tagine of free-range chicken in a saffron-flecked, gently spiced sauce but with added vegetables - baby spinach and chickpeas - as well as the usual roast pumpkin, and with some fluffy steamed cous cous on the side, making it a complete whack-it-in-the-microwave sort of dinner for the nights when you have neither time nor inclination to do anything more arduous than press a button. To microwave from frozen, pierce the film in several places and zap for 8 minutes, remove the film (be careful the foil will be hot), give the tagine and cous cous a gentle stir and return to the microwave for another 3 minutes or until heated right through. Rest for 2 minutes before dishing up. To cook in a conventional oven, cover with foil and place in a preheated 180C oven for 35-45 minutes, uncovering and stirring every ten minutes, until completely defrosted and reheated.

Free-range chicken, olive oil, onion, garlic, saffron, cumin, ginger, paprika, chilli, cinnamon, tomato, chicken stock (free-range bones, onion, carrot, celery, garlic, black pepper, parsley, water), preserved lemon, pumpkin, baby spinach, chickpeas, coriander,salt, cous cous.