• 50ml olive oil
• 4 chicken breasts, halved horizontally
• 2 sprigs rosemary, roughly chopped
• 1 brown onion, thinly sliced
• 2 tsps ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tblsp sherry vinegar
• 100ml white wine
• 100g pearl couscous
• 250ml chicken stock
• ¼ bunch flat-leaf parsley (or tarragon), leaves picked, washed and roughly chopped, plus extra to serve
• 250g cherry tomatoes, halved
• 1 lemon, zested and juiced
Preheat oven to 180°C.
Heat the oil over medium heat in a large, heavy-based ovenproof pan. Season the chicken with salt and pepper and rub in the rosemary.
Cook the chicken in the pan for a couple of minutes on each side and transfer to a plate.
Add a little more oil to the pan, if needed. Add the onion and cook, stirring, for 5 minutes.
Add all the spices and stir for a further 2 minutes, ensuring they do not burn.
Add the vinegar and wine, and allow to cook for a minute or two.
Add the pearl couscous, chicken stock and parsley (or tarragon), and stir gently to combine.
Place chicken neatly in the same pan, along with any pan juices. Scatter over the tomatoes and lemon juice.
Place a lid on the pan or cover with a double sheet of kitchen foil.
Transfer to the oven and cook for 12–15 minutes.
Allow to rest for a few minutes before finishing with lemon zest and additional parsley.
Serve in the same pan, accompanied by minty or tahini-spiked yoghurt.