Quick Chermoula Chicken

Cut the chicken thigh into small chunks. In a bowl, combine 1/2 the chermoula spice blend and a drizzle of olive oil. Season with salt and pepper. Add the chicken and toss to coat. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken, tossing, until just browned, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a bowl. TIP: The chicken will continue cooking in step 3!

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Cook the onion, stirring, until softened, 3-4 minutes. Add the zucchini and cook until softened, 2 minutes. Add tomato paste, mango chutney and remaining chermoula spice blend. Cook, stirring, until fragrant, 2 minutes. Add the water (for the sauce) and the chicken stock powder. Return the chicken to the pan, stir, then reduce the heat to medium and simmer until thickened slightly, 10 minutes. Season to taste. TIP: Add an extra splash of water if the mixture is too thick!

While the sauce is simmering, add the water (for the couscous) to a medium saucepan and crumble in the chicken stock powder. Bring to the boil and add the couscous. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water has absorbed, 5 minutes. Fluff the couscous up with a fork and stir through the baby spinach.

While the couscous is cooking, finely chop the tomato. Pick and roughly chop the mint leaves. Add to the bowl with the white wine vinegar and a drizzle of olive oil. Season to taste and toss to combine.