SERVES 4
PREPARATION 5 MINS
COOKING 15 MINS
4 chicken breasts, skin on
2 sprigs rosemary
2 tbsp butter, softened
4 tbsp honey
1 lemon, juiced
100g (3 1/2oz) couscous
1/4 tsp ground cumin
2 tbsp currants
Handful of flat-leaf parsley, roughly chopped
1 medium carrot, peeled and coarsely grated
Rocket, to serve
1. Heat the oven to 200 degrees celcius (gas mark 6). Rinse the chicken breasts and pat dry with a paper towel. Line a roasting tin with greaseproof paper and scatter with the rosemary sprigs.
2. Squeeze the butter under the skin of the chicken, then rub sea salt over the skin. Arrange the chicken pieces over the rosemary, skin-side up, and bake in the oven for 10 minutes. Remove the chicken from the oven and drizzle over the honey and the lemon juice. Return to the oven and cook for a further 5-7 minutes.
3. Place the couscous in a bowl with the cumin and a small knob of butter. Pour over 125ml (4fl oz) of boiling water, cover the bowl with clingfilm and allow to stand for 10 minutes. Fluff with a fork and, when cool, stir through the currants, parsley and carrot.
4. Divide the couscous between 4 serving plates. Remove the chicken from the roasting tin and slice. Arrange over the couscous and spoon over some of the cooking juices. Serve with a rocket or baby leaf salad.
TIP
For a more substantial meal, replace the grated carrot with peeled baby carrots roasted in the tin with the chicken, or add some chickpeas to the couscous.