Lemon-Braised Chicken with Carrots, Currants and Cous Cous

Peel and cut onion into wedges. Peel and bruise garlic with the back of a knife. Peel carrots and thinly slice diagonally.

Place chicken in a bowl with Seventh Heaven Spice Blend, season with sea salt flakes and toss to coat. Heat 10ml (2 teaspoons) oil in a large, deep frypan over medium-high heat. Add chicken and cook, turning once, for 3 minutes or until browned. Remove and set aside.

Add 10ml (1⁄2 tablespoon) oil to frypan and reduce heat to medium-low. Add onion, garlic and carrot and cook for 5 minutes or until onion has softened.

Finely zest lemon, then cut in half and juice. Add lemon zest and juice to frypan with chicken, honey and currants. Dissolve stock cube in 500ml (2 cups) boiling water and add to pan. Bring to the boil, reduce heat to low-medium and simmer, uncovered, for 20 minutes or until chicken is tender and sauce is slightly reduced.

Meanwhile, place couscous in a heatproof bowl and cover with 185ml (¾ cup) boiling water. Cover with a plate or tea towel and set aside for 5 minutes or until couscous is cooked.

Finely chop coriander and stir through chicken. Fluff couscous with a fork and season with salt and pepper. Divide couscous between bowls and top with lemon-braised chicken.