• olive oil
• 4 chicken breasts
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 2 garlic cloves, crushed
• ½ tspn freshly grated ginger
• ½ tspn paprika
• ¾ tspn ground cumin
• 2 cans peeled & diced tomatoes, drained
• 2 cups chicken stock
• freshly ground salt
• 1 tspn harissa
• 2 bay leaves
• 1 large sweet potato, chopped
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped coriander
• 1 cup San Remo Cous Cous
• 2 tbsp raisins
• a knob of butter (optional)

Seal chicken in hot oil, skin side down first. Then drain on paper towels and set aside.

At the same time, heat a little oil in a non-stick pan and gently saute carrot, celery, onion and garlic.

Add ginger, paprika and ½ tspn cumin. Toss and cook for 1-2 minutes to toast. Then add tomatoes, 1 cup stock, salt, harissa and bay leaves.

Place potato on top and then chicken, skin side up. Cover, turn heat down and gently cook for 35-40 mins, keeping an eye on it.

Remove chicken, turn up heat and taste for seasoning. Add parsley and coriander and reduce sauce. Then return chicken to pan and cover, just to reheat.

When chicken is almost cooked, bring 1 cup stock, a little oil and ¼ tspn cumin to the boil. Then place couscous and raisins in a bowl and pour in stock. Mix really well and leave for 1-2 mins. Then stir in butter and serve alongside chicken.

Serves 4.