Moroccan Honey Chicken

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a matching lid over a medium heat and once hot, add the walnuts and toast for 3-4 min or until they've slightly darkened in colour

Once toasted, transfer the walnuts to a chopping board to cool (keep the pan for later!)

Meanwhile, slice the chicken thigh fillets into thin strips 

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Dice the tomatoes finely

Return the pan with a drizzle of olive oil to a medium-high heat

Once hot, add the chicken strips and cook for 2 min

Add the ras el hanout, chopped tomato and yellow pepper and cook for a further 2 min or until beginning to brown

Meanwhile, dissolve 1/2 [1] chicken stock cube in a heatproof bowl with 200ml [400ml] boiled water

Add the couscous, cover, and set aside until serving

Meanwhile, dissolve the tomato paste, honey and remaining chicken stock cube in 350ml [700ml] boiled water – this is your honey stock

Once browned, add the honey stock to the chicken and pepper and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 3-4 min

Meanwhile, cut the green beans in half

Chop the cooled walnuts coarsely

Add the chopped green beans to the pan with a pinch of salt and cook for a further 4-5 min, or until the chicken is cooked through and the green beans are tender with a slight bite – this is your Moroccan Honey Chicken

Meanwhile, fluff the couscous with a fork and add a generous drizzle of olive oil

Season with a pinch of salt and pepper