Moroccan Honey-Glazed Chicken

• Meanwhile, place your hand flat on top of each 
chicken breast and slice through horizontally to 
make two thin steaks.
• In a large bowl, combine the plain flour and 
chermoula spice blend. Add chicken steaks, 
tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook chicken until cooked 
through, 3-6 minutes each side (cook in batches if 
your pan is getting crowded).
• In the last minute, add the honey, turning chicken
to coat. 

TIP: Chicken is cooked through when it’s no longer pink 
inside.

• While chicken is cooking, finely chop garlic.
• In a medium saucepan, heat the butter with a 
drizzle of olive oil over medium-high heat. Cook 
garlic until fragrant, 1 minute.
• Add the water and stock concentrate. Bring to the 
boil, then add couscous. Stir to combine, then cover 
with a lid and remove from heat.
• Set aside until water is absorbed, 5 minutes. Fluff 
up with a fork. 

• While the couscous is cooking, roughly chop baby 
spinach leaves.
• Pick and thinly slice mint leaves.
• In a small bowl, combine Greek-style yoghurt and 
mint. Season with salt and pepper and set aside. 

• To the saucepan with garlic couscous, stir through 
the roasted veggies and baby spinach.