Moroccan Honey Chicken

While the veggies are roasting, combine the plain flour, chermoula spice blend and the salt in a large bowl. Add the chicken thigh and toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. In the last 2 minutes of cook time, add the honey and turn to coat the chicken. Remove from the heat.

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. 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 pan with the couscous and save on washing up!