Couscous & chicken bake

Preparation - Preheat the oven to 180°C/350°F/gas 4.

Marinade - Whiz one of the jarred peppers in a blender with 1 tub of tzatziki and a pinch of sea salt and black pepper.

Marinade - Pour over the chicken and leave to marinate for at least 2 hours, preferably overnight.

Cooking - Peel and quarter the onions, place them in a 28cm non-stick ovenproof frying pan with 1 tablespoon of olive oil on a medium heat for 10 minutes, or until dark and gnarly, turning regularly, then remove to a plate.

Cooking - Drizzle 1 tablespoon of olive oil into the pan, then add the marinated chicken and brown for 10 minutes, turning regularly.

Cooking - Place the onions back in the pan, tear in the remaining peppers, then roast in the oven for 25 minutes.

Couscous - Meanwhile, in a bowl, just cover the couscous with boiling kettle water, season with salt and pepper, and cover.

Couscous - Leave to hydrate for 3 minutes, then fluff up with a fork.

Assembly - When the time's up, remove the pan from the oven, tip over the couscous and carefully pat down to compress.

Finishing - Roast for 10 minutes, then confidently and carefully turn out on to a large plate or platter and top with dollops of the remaining tzatziki.

Serving - Serve straight from the oven and let everyone dig in.