Roast Chicken Thigh with Lemon and Couscous

• Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Add the shallot and chicken thigh filet. Fry the chicken for 2 - 3 minutes on each side.
• Add the Peruvian-style spices and some salt and pepper to taste.
• Transfer the chicken, shallot and lemon to an oven dish, then put it in the oven to roast for 20 - 25 minutes.

• Heat a light drizzle of olive oil in a frying pan with a lid. Fry the courgette and bell pepper for 4 - 6 minutes over high heat, or until golden brown.
• Deglaze with a splash of water, then put the lid on and fry for 6 - 8 minutes over medium-low heat (see Tip). Season with salt and pepper to taste.
• Finely chop the basil in the meantime, keeping some aside to use as a garnish.

Tip: if you're cooking on a gas stove, take the pan off the heat when you add the water.

• Boil the water and stock cube (see pantry for amounts) in a saucepan.
• In a bowl, mix the couscous with a quarter sachet of ras el hanout per person.
• Pour the stock over the couscous and stir well.
• Cover the bowl and let the couscous soak for 10 minutes. Stir through with a fork to fluff up the grains.

• In a small bowl, mix the yogurt with the basil.
• Season with salt and pepper to taste.
• Mix the bell pepper and courgette with the couscous.