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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, in a large bowl, combine the plain flour, ras el hanout and the salt. Add chicken thigh, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last 2 minutes, add the honey, turning chicken to coat.

• While chicken is cooking, grate carrot (see ingredients). Finely chop garlic. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add garlic and cook until fragrant, 1 minute. • Add the water and chicken stock pot. 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 (see ingredients). • In a small bowl, combine Greek-style yoghurt and mint. Season to taste and set aside.

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