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Place the chicken cutlets in a large bowl and sprinkle with a generous pinch of salt, pepper and turmeric and rub well to coat. Set aside for 20 minutes or longer. Heat the oil in a heavy-based saucepan over medium heat. Fry the chicken, skin-side down without disturbing, until golden, then turn and cook until the chicken is well-browned all over. Remove the chicken to a plate.Return the pan to the heat with the onion and ginger and cook, stirring, for 3 minutes, or until the onion is softened. Return the chicken to the pan with the saffron, stock, gelatine, spices, salt, carrots and prunes and bring to a simmer. Cover and simmer for 20 minutes, then uncovered for a further 10 minutes, or until the chicken is cooked and the sauce has thickened.To make the couscous, bring the chicken stock and 1 cup of water to a simmer in a small saucepan, then pour in the couscous. Stir and cover immediately and allow to stand for 5 minutes. Remove the lid and fluff with a fork, then stir through the lemon juice, olive oil, pistachios and parsley. Sprinkle the chicken and prune tagine with extra parsley and serve with the couscous and yoghurt. Photography by Jiwon Kim. Want more from The Cook Up? Stream all the seasons here and for free at