Chicken
- Heat a frying pan with a little oil
- Place the chicken skin side down in the pan. Cook on a medium high heat until the skin is golden and crispy (4-5 minutes)
- Turn over, add butter and some water and finish cooking in an emulsion for 6-7 minutes
- Remove from pan, but keep pan for sauce
Couscous
- In a bowl, mix the couscous, ras el hanout, chicken stock, garlic and herbs. Pour into a flat, shallow dish so you have an even thin layer
- Have some cling film to hand. Boil the kettle. Once boiled, weigh out the water and pour evenly over the couscous.
- Cling film the tray straight away. Leave to steam and cool down. Once cooled, use a fork to fluff the cous cous by dragging the progs across the cous cous surface, until it has all separated
- Dice the peppers and onions as finely or chunky as you want. Personally, I find smaller works better.
- Half or quarter the mushrooms depending on size.
- Dice the pancetta or bacon.
- Heat a large based saucepan with a little oil. Add the bacon and fry.
- Once coloured, add the onion, cook for 1 minute, then add the mushrooms.
- Mix in prepared couscous.
Sauce
- Add chicken stock to the pan with reserved chicken fat
- Mix cornflour with a little water, and whisk in to the chicken stock to thicken
- Finish with chopped tarragon
To serve; plate couscous, add chicken chopped into strips and pour over sauce.