Preheat the oven to Gas 7, 220°C, fan 200°C.
In a small bowl, mix the chilli, cinnamon, garlic, curry powder, a couple of pinches of salt and half the olive oil into a sloppy paste. Add the chopped chicken pieces and mix so all the pieces are evenly coated. Leave it to marinate while you prepare the couscous.
Put the couscous in a big bowl with the sultanas and the rest of the oil. Stir until all the grains are well-oiled, pour on 400ml boiling water, cover with clingfilm and set aside.
After 10 minutes, empty the chicken with some of the seasoning mix into a large, shallow baking tray (about 35cm x 25cm) and spread the pieces out into a single layer. Pour on just under a mug of water, dot the butter on the top in about 8 knobs and put it in the oven for 25 minutes.
Just before serving, stir the chopped mint and coriander into the couscous.
Serve the chicken and couscous with raita and mango chutney and a green salad if wished.
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