Moroccan-Style Double Chicken Breast 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 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 and chopped 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

(Doubled your protein? Use 2 trays!)

While the chicken is cooking, combine your natural yoghurt with the remaining grated garlic (not a big garlic fan? Try using less!) in a 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 [190ml] [260ml] boiled water and a pinch of salt and mix it all together, then cover and set aside to soften

Fluff with a fork before serving

Drain and rinse the softened sliced onion in a sieve under the cold running water until it's cool

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 softened couscous

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