Moroccan Honey-Glazed Chicken

While the veggies are roasting, combine the plain flour, ras el hanout 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. Add the chicken thigh and cook, turning occasionally, until browned and cooked through, 10-14 minutes. In the last 2 minutes of cook time, add the honey to the pan. Turn occasionally until the chicken is glazed.

Alternative Step 2 if you've received chicken breast: While the veggies are roasting, grate the carrot (see ingredients list). Finely chop the garlic (or use a garlic press). Melt the butter with a drizzle of olive oil in a medium saucepan over a mediumhigh heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water, crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and currants. Bring to the boil. Add the couscous, stir to combine then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

While the chicken is cooking, grate the carrot (see ingredients list). Finely chop the garlic (or use a garlic press). Melt the butter with a drizzle of olive oil in a medium saucepan over a medium high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water, crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and currants. Bring to the boil. Add the couscous, stir to combine then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

Alternative Step 3 if you've received chicken breast: While the carrot couscous is cooking, combine the plain flour, ras el hanout and the salt in a large bowl. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken steaks and toss to coat. In a large frying pan, heat a drizzle of olive oil over a mediumhigh heat. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness). In the last 2 minutes of cook time, add the honey to the pan. Turn occasionally until the chicken is glazed.

TIP: The chicken is cooked through when it's no longer pink in the middle.

While the carrot 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. In a small bowl, combine the Greek yoghurt and a squeeze of lemon juice. Season to taste.

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