Ingredients
- 4 chicken breasts
- 2tbs ras el hanout spice
- 2tbs vegetable oil
- Sea salt
- 2 red peppers
- 2 onions, peeled
- 1tbs vegetable oil
- Sea salt and black pepper
- Zest of 1 lemon
- 1 lime, sliced in half
- 300g dried couscous
- 1 chicken stock pot
- 2tsp ras el hanout spice
- ½ tsp turmeric
- 450ml freshly boiled water
- Handful fresh mint leaves
- Handful fresh coriander leaves
- Slice the chicken breasts lengthways (about three pieces per chicken breast) and place the pieces in a bowl.
- Add the ras el hanout spice and the oil, and season with salt, then stir to coat the chicken pieces evenly. Leave in the fridge to marinate.
- Preheat the oven to 200 degrees. Chop the red peppers and onion into chunky pieces and place in a bowl. Dress the veg in some oil, salt, pepper and lemon zest and stir to combine, then place on an oven tray and place in the oven to cook for 10 minutes. After 10 minutes, add the chicken pieces and the lime halves to the tray and cook for 15 minutes more at 200 degrees until golden brown and cooked through.
- While the chicken is cooking in the oven, make the couscous. Add the couscous to a heatproof bowl along with the stock pot, ras el hanout spice an turmeric. Add the freshly boiled water from the kettle and stir to combine, then cover the bowl wcling filmfilm and leave for eight minutes.
- After eight minutes, uncover and fluff the couscous with a fork, then set aside.
- Remove the tray from the oven. Add the couscous and stir through (or serve the couscous on the side), then finish with some mint and coriander and a squeeze of the roasted lime halves.
