To make the chermoula, combine garlic, parsley, coriander, cumin, turmeric, chilli, lemon juice and olive oil in a glass bowl

Add the chicken to the chermoula and toss to coat. Cover and place in the fridge overnight to marinate

Heat oil in a large flameproof tagine or saucepan over medium heat. Cook half the chicken for 2-3 minutes each side or until golden. Transfer to a plate.

Repeat with remaining chicken

Add tomato paste, stock, pumpkin, honey, cinnamon to tagine, stir to combine and bring to a simmer

Add chicken and cover with lemon slices and raisins. Reduce heat to low and cover. Cook for 25 minutes or until the chicken is cooked through.

Season with salt and pepper

To make the pilaf, melt ghee or butter in a saucepan over medium heat. Add onion, ginger, garlic and cook, stirring, for 3 minutes or until onion is soft and translucent

Add the rice and stir to coat in onion mixture. Add the stock and bring to boil.

Reduce heat to low and simmer, covered, for 15 minutes or until the rice is tender and liquid absorbed. Remove from heat. Stir in the coriander and sprinkle almonds on top

Spoon the pilaf on the serving plates. Top with chicken, coriander, almonds and serve immediately