Moroccan-Style Chicken Thigh Traybake With Garlic Yoghurt

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Boil half a kettle

Peel and chop your sweet potato[es] into bite-sized pieces

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

Peel and finely slice half your red onion[s], then chop the remaining red onion into wedges

Peel and finely grate (don't chop!) your garlic

Add the sliced onion to a small bowl, cover with boiled water and set aside – this is your softened sliced onion

Add your chicken thighs and chopped sweet potato to a baking tray (or two!) with the chopped pepper, onion wedges and 2/3 of the grated garlic (you'll use the rest later!)

Add your ras el hanout and a drizzle of olive oil to the tray[s] with a generous pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 20-25 min or until the chicken is golden and cooked through (no pink meat!) and the veg is tender

While the chicken is cooking, combine your natural yoghurt with the remaining grated garlic in a small bowl

Season with a pinch of salt and pepper – this your garlic yoghurt

Add your couscous and chicken stock mix to a heatproof bowl with 130ml [200ml] [260ml] boiled water and a pinch of salt and mix it all together, then cover and set aside

Fluff with a fork before serving

Drain and rinse the softened sliced onion in a sieve under cold running water

Once cooled, return it to the bowl and add your white wine vinegar and a pinch of salt and sugar

Stir it all together and set aside for later – this is your quick-pickled onion

Chop your parsley finely, including the stalks

Once the chicken and veg are done, remove the tray[s] from the oven and add the couscous

Give everything a good mix up – this is your Moroccan-style chicken thigh traybake