Chicken couscous

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.

1. Pre-heat the oven to 230 C.
2. Salt and pepper the chicken breasts.
3. Olive oil in pan, medium heat.
4. Place in chicken skin-down, fry for 5 mins.
5. Peel and dice the shallot.
6. Turn the chicken over, fry for 1 min.
7. Chicken onto a baking tray and into the oven for 15 mins at 230 C fan.
8. Shallots into the pan, fry for a few minutes.
9. Heat a 1/2 cup chicken stock in a saucepan.
10. Measure 1/2 cup couscous into a bowl and mix in some olive oil.
11. Add the stock to the couscous and leave for 10 mins.
12. A glug of wine, plenty of herbs, and a splash of lemon juice into the pan.
13. When shallots are soft, add 25g butter.
14. Chicken out of oven, slice.
15. Fluff couscous with a fork and serve.

Next time: try brining the chicken in luke-warm salt water for 15 mins before starting.