Page 70 - CMC Recipe Book

Method
Marinate the chicken with the dry spices, honey and oil and leave for 30 minutes in the fridge.
Bring 400mls of water to the boil and pour over the couscous with the zest and juice of the lemons.
In a hot pan seal the chicken, being very careful not to burn the thighs.
Add the chopped tomatoes and chicken stock and cook for approximately 15 minutes until the chicken is cooked through and most of the liquid has evaporated.
Serve with the couscous and garnish with chopped herbs.