Red Pepper Glazed Chermoula Chicken Breast

a) Meanwhile, trim the courgette and slice into 1cm thick rounds.

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

c) When hot, add the courgette and cook until charred, 5-6 mins. Turn only every couple of minutes - this will result in the courgette picking up some nice colour. 

d) Once cooked, season with salt and pepper, then transfer to a bowl. 

a) While the courgette is cooking, pop another large frying pan on medium-high heat with a drizzle of oil.

b) Once hot, add the diced chicken to the pan and season with salt and pepper. 

c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

a) Add the chermoula spice mix and sun-dried tomato paste to the chicken. Stir-fry for 1 min.

b) Pour the water for the sauce (see pantry for amount) into the pan. 

c) Bring to the boil then lower the heat and simmer gently.

d) Simmer until the chicken is cooked through, 3-4 mins, stirring occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, roughly chop the dill (stalks and all).

b) Combine the Greek style yoghurt and half the dill in a small bowl.

c) Season with salt and pepper, stir together then set aside. 

d) Fluff up the couscous with a fork, stir through the charred courgette and remaining dill.