Sticky Harissa Chicken Traybake

Preheat the oven & cook the chicken

• Preheat the oven to 200°C/180°C fan.
• To cook the chicken: peel and crush the garlic. Juice the lemon.
• In a large bowl combine the chicken thighs, garlic, ⅔ of the rose harissa, cumin, maple syrup and ½ of the lemon juice, season with salt. Reserve the remaining lemon juice for harissa spiked yoghurt.
• Place the chicken thighs into a large baking tray. Drizzle with some oil and sprinkle the dried oregano on top.
• Place the tray into the oven and cook for 35-40 minutes until the chicken is cooked through (75°C internal temperature) and the skin is crispy.

Prepare the couscous

• Once the chicken is cooked, remove the chicken from the tray and leave to rest.
• To make the couscous: make up the chicken stock cube with 125ml boiling water per serving (so if you're cooking for 4, you'll need 500ml).
• To the cooking juices in the tray, add the couscous and the chicken stock, stir to combine, season with salt. Cover the tray with cling film and leave the couscous to cook for 5 minutes.
• Meanwhile, finely chop the fresh parsley and the fresh coriander. Add the herbs to the couscous, mix well then fluff up with a fork.

Make the **harissa yoghurt** & Plate Up

• Make the harissa spiked yoghurt - in a small bowl combine the yoghurt and remaining rose harissa. Add the remaining lemon juice to taste.
• Plate up, and serve the chicken traybake with the harissa yoghurt - tuck in and enjoy!