Tomato Chicken with Salsa Vert Couscous

Steps

1. Thinly slice onion and dice carrot 1cm. Pat chicken dry and cut each thigh into 2-3 even-sized pieces. Toss in a bowl with tomato chicken spice blend and a drizzle of oil. Season well. Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for about 1 minute each side, until browned but not cooked through. Set aside.
2. Return pan to medium-high heat with a drizzle of oil. Cook onion and carrot for about 5 minutes, until softened. While onion and carrot cooks, mince garlic and chop rosemary. Add both to pan and cook for about 1 minute, until fragrant. Add wine (if using) and simmer until evaporated.
3. Add first measure of stock, tomatoes and salt to pan, reduce heat to medium and bring to a simmer. Return chicken to pan and cook for about 8 minutes, turning once, until chicken is cooked through and sauce has thickened. Stir through Worcestershire sauce and season to taste.
4. While sauce simmers, bring second measure of stock to the boil in a medium pot on high heat. Once boiling, turn off heat, add couscous, stir, cover and leave for 5 minutes, then fluff up grains with a fork. Zest and juice lemon into couscous then fold through salt and salsa vert.
5. Whisk mustard, vinegar and olive oil in a large bowl. Peel courgette into ribbons and add to bowl with dressing, along with spinach. Season to taste.
6. To serve, divide salsa vert couscous between plates and top with tomato chicken. Serve spinach salad on the side.