Cajun Chicken With Apricot Couscous

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Chop the red onion[s] into wedges, keeping the peel on (this helps it cook quicker)

Add the onion wedges to a baking tray, drizzle with a little vegetable oil and season them with a pinch of salt

Put the tray in the oven for 15-20 min or until they're tender

Meanwhile, combine the ground cumin, ground coriander, smoked paprika, dried oregano and 1 tsp [2 tsp] black pepper and a very large pinch of salt on a plate

Mix all the spices together – this is your Cajun seasoning 

Boil a kettle

Cut the chicken breast[s] into strips

Add the chicken strips to your Cajun seasoning and make sure they're fully coated in the spices 

Dissolve the chicken stock cube[s] in 200ml [400ml] boiled water in a large heatproof bowl 

Add the couscous and diced apricots to the bowl, cover with a tea towel or plate and set aside – this is your apricot couscous

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces 

Cut the green beans in half 

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a medium-high heat

Once hot, add the Cajun spiced chicken, green beans and red pepper and cook for 3 min, turning once halfway through

Add a splash of water to the pan, cover with a lid and cook for a further 2 min

Meanwhile, season the Greek-style yoghurt with salt and pepper, add a drizzle of olive oil and mix well – this is your seasoned yoghurt

Remove the roasted onion wedges from the oven and carefully remove the skins by cutting off the root ends – you'll end up with onion 'petals'

Once the chicken is cooked, remove the pan from the heat, add the red wine vinegar and mix to combine

Fluff the apricot couscous with a fork

Carefully combine the cooked Cajun chicken, green beans and red pepper with the fluffed apricot couscous and onion petals