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Chicken with Chermoula

4 chicken breasts, skinned
1 tablespoon sweet paprika
1 teaspoon powdered cumin
3 tablespoons water
1 tablespoon white vinegar
1 tablespoon lemon juice
1/2 small onion, very finely chopped
1 small clove garlic, finely crushed
1/4 cup very finely chopped coriander
1/4 teaspoon cayenne or chilli sauce
sea salt & cracked black pepper
plain flour
olive oil

Coriander Couscous

1 1/2 cups couscous
1 cup chicken or beef stock
2 tablespoons chopped coriander leaves

Chicken with Chermoula

Pat the chicken dry. Put all remaining ingredients except the olive oil and flour into a glass bowl and mix well. Add the chicken and turn it to coat with chermoula on all sides. Cover and refrigerate for at least four hours or up to eight hours.

When ready to cook, remove chicken and shake away any excess liquid. Put the flour on a piece of greaseproof paper and dredge the chicken lightly in the flour. Heat the oil in a heavy based fry pan.

When the frypan is hot, add the chicken and fry quickly until the outside is golden brown. Season with salt and pepper. Cover the pan and leave to cook ona gentle heat until cooked through.

Add the remaining marinade to the pan, cover and cook again for about three minutes over a gentle heat so the onion and ingredients are cooked.

Serve the chicken with all the pan juices over and around it on the coriander couscous.

Coriander Couscous

Bring stock to boil over high heat. As soon as stock starts to boil, remove from heat and pour in couscous. Cover and stand for 5 to 10 minutes.

Add butter and fluff with a fork. Stir through coriander.