Slice the white onions. Each thigh cut into 6 chunks the boneless chicken thighs. Dice the sweet potatoes into 2cm cubes. Chop the coriander. Crush the pistachios.
- 1 Heat the oil in a deep frying pan on a medium heat. Add the onions with a pinch of salt and cook gently for 15 minutes, until caramelised.
- 2 Add the chicken and sweet potatoes to the pan, then continue to cook for 10 minutes, until the chicken starts to colour.
- 3 Add the Cook with M&S Moroccan paste to the pan and mix in so that the ingredients are fully coated. Next, add the tomato sauce and 200ml of water, and cook for 10 minutes.
- 4 Serve the tagine on a bed of couscous, finished with Greek yoghurt, chopped coriander and crushed pistachios.