Directions

1. Preheat your oven to 180°C fan bake. Set aside a medium roasting dish.

Ras el Hanout Chicken:

1. Cut each capsicum half into three wedges and place in the roasting dish. Pour over the wine, season with ½ tsp table salt and drizzle with 2 Tbsp extra-virgin olive oil.

2. In the same roasting dish, arrange the chicken thighs skin-side up on top.

3. Mince 3 garlic cloves into a small bowl (reserve the remaining clove for the romesco).

4. Add the ras el hanout, honey, sumac, 1 Tbsp extra-virgin olive oil and ½ tsp table salt.

5. Mix to combine, then divide between the chicken thighs, spreading over the skin.

6. Bake on the lower-middle oven rack for 60–70 minutes, until the chicken is golden and the capsicum is tender. Meanwhile, prepare the couscous salad.

Apricot & Currant Pearl Couscous Salad:

1. Combine the onion, sumac, 1 Tbsp lemon juice and a drizzle of extra-virgin olive oil in a small bowl. Season with a pinch of salt and set aside.

2. Cook the couscous according to packet instructions. Transfer to a large bowl and cool for about 20 minutes.

3. Add the cucumber, herbs, feta, remaining 2 Tbsp lemon juice and a drizzle of extra-virgin olive oil. Season to taste with salt and toss to combine.

4. Pile onto a platter and top with the sumac onions.

Romesco:

1.  Reserve 6 wedges of roasted capsicum and add to a small food processor with the reserved garlic clove, tomato, almonds, lemon juice, smoked paprika, sugar and ¼ tsp table salt.

2. Blend until smooth, adding a drizzle of extra-virgin olive oil if needed. Season to taste with salt.

To Finish:

1. Transfer the chicken and remaining capsicum to a serving platter. Pour the pan juices into a small jug. Serve with the couscous salad and romesco.