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 1/2 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) and the remaining chicken stock powder to a medium saucepan. 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. In a large bowl, combine the tomato, mint, white wine vinegar and a drizzle of olive oil. Season to taste and toss to combine.

Divide the spinach couscous and tagine-style chermoula chicken between bowls and top with the Greek-style yoghurt and a spoonful of the dressed tomatoes. Sprinkle with the flaked almonds.