Ingredients
- 2 Chicken Breasts, fat trimmed and cubed
- 1 Sweet Potato
- 125g Cherry Tomatoes
- 4 unpeeled cloves Garlic
- 2 fresh Rosemary Sprigs
- Fry Light
- 300ml hot chicken stock (made with Bovril)
- 1 tbsp harisa/1 tsp cayenne pepper
- 100g couscous
- 1 lemon wedges to serve

_____________________________________________________

Method
1. Heat the oven to 220c, gas mark 7. Place the chicken, sweet potatoes, tomatoes, garlic and rosemary in a large casserole dish - try to ensure that there is enough room so that they sit in a single layer. Spray with Fry Light, season with salt and pepper and roast for 10-15 minutes.
2. Mix together the stock and harissa or cayenne and pour it over the chicken. Return to the oven for a further 10 minutes.
3 Stir the couscous into the dish and cover with foil. Leave for five minutes. Stir up the mixture and serve with lemon wedges for squeezing over.