Chicken, Pumpkin, Orange & Green Olive Tagine

Ingredients

• 700g chicken thighs, cut into quarters
• 1/2 butternut pumpkin, peeled & cut 4cm pieces
• 2 tbs oil
• 1 tsp cumin seeds
• 2 cinnamon sticks, broken in half
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp grated ginger
• 1 tsp crushed garlic
• 2 large onions, sliced
• 160g pitted green Sicilian olives (jar type)
• handful raisins
• handful dried cranberries
• 1 heaped tsp powdered chicken stock
• 1/4 cup boiling water
• 1/2 orange zest, peeled & sliced into thin strips
• 1 orange, juiced
• handful fresh coriander, chopped + extra to garnish
• salt & pepper
• 25g butter
• 100g blanched almonds
• 2 cups basmati rice (1/2 cup per serve)