Ingredients

• 2 tablespoons vegetable oil
• 800g chicken thigh fillets, trimmed,cut into thirds
• 2 celery stalks, sliced
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 1 tablespoon ground cinnamon
• 400g can cherry tomatoes in juice
• 1 cup Massel salt reduced chicken style liquid stock
• 400g sweet potato, peeled, cut into 2cm pieces
• 1/3 cup pitted kalamata olives
• 1 cup couscous
• Lemon zest, to serve
• Fresh flat-leaf parsley leaves, to serve

Method

• Step 1 Heat oil in a large, deep frying pan over high heat. Cook chicken, in batches, for 2 minutes each side or until golden.Transfer to a plate.
• Step 2 Reduce heat to medium. Add celery, onion and garlic to pan. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add cinnamon. Cook for 30 seconds or until fragrant. Return chicken to pan. Add tomatoes, stock and sweet potato. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 20 minutes or until chicken is tender and cooked through. Season with salt and pepper. Stir in olives.
• Step 3 Place couscous in a bowl. Add 1 cup boiling water. Stir to combine. Cover. Stand for 5 minutes. Fluff with a fork to separate grains. Sprinkle with lemon zest.
• Step 4 Serve chicken on lemon couscous, sprinkled with parsley leaves.