Moroccan Honey Chicken Breast

While the veggies are roasting, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Combine the plain flour, chermoula spice blend and the salt in a large bowl. Add the chicken and turn to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken until browned and cooked through, 3-5 minutes each side. In the last 2 minutes of cook time, add the honey and turn to coat the chicken. Remove from the heat.

If you've swapped your chicken thigh for breast, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Combine chicken with chermoula mixture and heat pan as above. Cook chicken until browned and cooked through, 3-5 minutes each side. In the last 2 minutes of cook time, add honey as above.

While the chicken is cooking, finely chop the garlic. In a medium saucepan, melt the butter over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the water, currants (see ingredients) and the chicken-style stock powder and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

While the couscous is cooking, roughly chop the baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges. Pick and roughly chop the mint leaves. In a small bowl, combine the Greek-style yoghurt and a squeeze of lemon juice. Season to taste and set aside.

In a second large bowl, combine the couscous, roasted veggies, baby spinach, lemon zest and mint (reserve some for garnish). Season to taste.

TIP: Add everything to the couscous in the saucepan to save on washing up!