Enjoy a taste of Marrakech with this simple and summery dish, perfect for lazy Sunday lunches.
Slice the lemon into thirds. Trim the skin and any sinew from the chicken breasts, then butterfly each one to make it thinner and increase the surface area – bash them out between two sheets of nonstick baking paper.
Rub the ras el hanout paste and the honey into the chicken flesh. Preheat a cast iron griddle pan, then cook the chicken for a minute on each side, until charred and nearly cooked through. Add the lemon slices to the pan and caramelise well on both sides.
Pour the chicken stock into the pan and let it bubble for a minute. Tip the couscous into a bowl, then add an equal measure of the bubbling, caramelised lemon stock. Cover the bowl with clingfilm and leave until all of the liquid is absorbed.
Finely chop the herbs and stir through the couscous, together with the pomegranate seeds. Serve the chicken breast with the herby couscous.
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Recipe taken from the SORTED Food recipe collection.