Moroccan Chicken & Couscous

• 280g chicken thigh
• 160g couscous
• 1 tsp ras el hanout
• 1 tsp cumin
• 1/2 tsp cinnamon
• 2 tbsp raisins
• 20g flaked almonds
• Fresh mint
• 1 lemon

1. 1

   Mix ras el hanout, cumin, cinnamon, 1/2 tsp salt, and a grind of pepper. Coat the chicken thighs thoroughly in the spice mix.

2. 2

   Heat oil in a pan over medium-high. Cook the chicken 6–7 min per side until deeply golden and cooked through. Rest 3 min, then slice.

3. 3

   While the chicken rests, boil 200ml water with a pinch of salt and a knob of butter. Pour over the couscous, stir, and cover with a plate or clingfilm for 5 min.

4. 4

   Fluff the couscous with a fork. Stir in the raisins and a squeeze of lemon juice.

5. 5

   Toast the flaked almonds in the dry pan for 1–2 min until golden. Watch closely — they burn quickly.

6. 6

   Roughly chop the fresh mint.

7. 7

   Divide the couscous between bowls. Top with the sliced chicken, scatter over the almonds and mint, and finish with a squeeze more lemon.