A delicious Moroccan main meal that is jam-packed with flavour. Moist, honey-roasted chicken served with lightly fried vegetables, on a bed of fluffy, zesty couscous.
Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the chicken in a roasting tin and drizzle over 1 tbsp oil and the honey. Scatter over the thyme and garlic, then pour in the stock. Cover with foil and roast for 45 minutes, removing the foil for the last 15 minutes (cut and check that it is cooked through, with no pink showing).
Meanwhile, heat the remaining oil in a pan. Cook the courgettes and carrot over a high heat for 4-5 minutes, until softened. Add the raisins and cumin and continue cooking for 2 minutes more.
Stir in the couscous, cook for 1 minute, and then pour over 500ml (17fl oz) freshly boiled water. Remove from the heat and cover. Set aside for 10 minutes, or until all the liquid has been absorbed and the grains have expanded. Fluff up the couscous with a fork, and then stir through the parsley and lemon zest.
Divide the couscous between 4 plates and top each with two pieces of chicken.
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