Serves 2. Takes 30 mins.
Check your stocks of: butter, olive oil, lemon juice, sage, thyme, couscous, and white wine. You need to buy: two skin-on chicken breasts, chicken stock, and a shallot.
Put the chicken in a mixing bowl.
Cover with 1 tbsp sea salt.
Pour over 1L room temp water.
Place in fridge for 15 mins to a few hours.
Pre-heat the oven to 230 C.
Salt and pepper the chicken breasts.
Olive oil in pan, medium heat.
Place in chicken skin-down, fry for 5 mins.
Peel and dice the shallot.
Turn the chicken over, fry for 1 min.
Chicken onto a baking tray and into the oven for 15 mins at 230 C fan.
Shallots into the pan, fry for a few minutes.
Heat a 1/2 cup chicken stock in a saucepan.
Measure 1/2 cup couscous into a bowl and mix in some olive oil.
Add the stock to the couscous and leave for 10 mins.
A glug of wine, plenty of herbs, and a splash of lemon juice into the pan.
When shallots are soft, add 25g butter.
Chicken out of oven, slice.
Pour the chicken juices into the pan with the shallots.
Remove the herbs from the pan.
Fluff couscous with a fork and serve.