MOROCCAN STYLE CHICKEN WITH COUSCOUS

If you have a spare 10 minutes, let the chicken rest, covered, before cutting it up - this helps to retain the juices. Can also scatter on some flaked almonds !

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 180°C fan/200°C/Gas Mark 6.

Step 2

2. Mix all the ingredients for the spice paste in a small bowl.

Step 3

3. Put the chicken and peppers onto a baking tray and cover in the spice paste - it's easiest to do this using clean hands to make sure everything is well coated. Bake for

Step 4

20-25 minutes, until the chicken is cooked through and golden, and the peppers have softened.

Step 5

4. Meanwhile, put the couscous into a large heatproof bowl and pour over the hot stock. Add the apricots and season with salt and pepper. Mix until combined, cover with a plate, and leave for about 10 minutes to allow the couscous to absorb the stock.

Step 6

5. When the couscous is ready, fluff it up with a fork, then mix in the roasted peppers. Spoon into 4 bowls.

Step 7

6. Slice the chicken breasts and arrange them on top of the couscous and serve.