Ingredients
• 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
Method
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Preheat oven to 180°C.
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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.
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Cook the chicken in the pan for a couple of minutes on each side and transfer to a plate.
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Add a little more oil to the pan, if needed. Add the onion and cook, stirring, for 5 minutes.
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Add all the spices and stir for a further 2 minutes, ensuring they do not burn.
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Add the vinegar and wine, and allow to cook for a minute or two.
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Add the pearl couscous, chicken stock and parsley (or tarragon), and stir gently to combine.
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Place chicken neatly in the same pan, along with any pan juices. Scatter over the tomatoes and lemon juice.
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Place a lid on the pan or cover with a double sheet of kitchen foil.
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Transfer to the oven and cook for 12–15 minutes.
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Allow to rest for a few minutes before finishing with lemon zest and additional parsley.
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Serve in the same pan, accompanied by minty or tahini-spiked yoghurt.
