North Indian-Spiced Chicken

• Meanwhile, grate carrot. 
• Finely chop garlic.
• Roughly chop baby spinach leaves.
• Pick and finely slice mint leaves. 

• In a large bowl, combine a generous pinch of salt and a drizzle of olive oil.
• Add chicken thigh, tossing to coat. 

• In a large frying pan, heat a generous drizzle of olive oil over medium heat.
• Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. 
• In the last 2 minutes of cook time, add mild North Indian spice blend and stir to combine.
• Transfer to a plate. 

TIP: The spice blend will char slightly in the pan, this adds to the flavour! 
TIP: Chicken is cooked through when it’s no longer pink inside. 

• Wipe out frying pan and return to medium-high heat with the butter. Cook grated carrot until softened, 2 minutes. Add garlic and cook until fragrant, 1 minute.
• Add the water and stock concentrate. Bring to the boil, then add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat.
• Set aside until water is absorbed, 5 minutes.
• Fluff up with a fork, then stir through baby spinach leaves, roasted pumpkin and mint.