Moroccan Chicken

Next up, zest a ¼ of a tsp of lemon zest and squeeze out the juice of half a lemon into a bowl. Tip: When you zest the lemon use a fine grater (or preferably a ‘zester’) and don’t zest down to the bitter white part. Tip: To juice the lemon simply cut it in half, stick a fork inside and squeeeeeze.

Put your couscous in a bowl and pour in the 250ml of boiling water together with half the stock pot, half the lemon juice, half the lemon zest and a ¼ tsp of salt. Cover the bowl immediately with a lid (or some clingfilm) and leave it to soak for at least 10 minutes.

Heat 1 tbsp of olive oil in a nonstick pan on medium heat. Cook the chicken thighs with a pinch of salt for around 4 mins, until they’re browned off. Next, add the honey for a minute. If you only have a small pan, cook in batches rather than overcrowding it.

Add in the cinnamon, cumin, tinned tomatoes, ½ tsp of sugar (if you have some), the remaining stock pot and the remaining lemon zest and juice. Give everything a stir and then add in the beans and apricots. Cook, uncovered, on medium heat for about 8 minutes or until the beans are tender. TIp: If you don’t want the recipe to be too sweet, leave out the sugar. The apricots will already give a hint of sweetness to it.

Briefly consider taking part in a camel race.