Glazed Chicken on Sun-Dried Tomato Couscous

a) Pop the chicken into a medium bowl with the garlic, cornflour and salt (see pantry for amount). Toss to coat.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the chicken to the pan and season with pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, trim the courgette, then quarter lengthways. Chop into 1cm chunks.

b) Heat another large frying pan on high heat (no oil).

c) Once hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour.

d) Once cooked, season with salt and pepper.

a) Meanwhile, zest and halve the lime (see ingredients for amount).

b) Pick the mint leaves from their stalks and roughly chop (discard the stalks).

c) In a small bowl, combine the lime zest, chopped mint and yoghurt. 

a) Once the chicken is cooked, remove it from the heat. Add the chilli jam and water for the sauce (see pantry for amount) to the pan and stir to coat.

b) Stir through the charred courgette until coated in the glaze. Remove from the heat.

c) Add a squeeze of lime juice, then taste and season with salt and pepper if needed.