Preheat the oven to 180'C.
Peel and finely dice the shallot and the garlic. Mix this with the dry spices and the thyme. Rub this mixture all over the chicken breasts and leave to marinate for at least 30 minutes.
For the cous cous: Mix the cous cous with the salt and pepper, olive oil and saffron. Cover the cous cous with boiling water in a heatproof bowl and then cover the bowl with cling film. Leave the cous cous to cook for 10 minutes. In the mean time, cut the pomegranate in half and knock the seeds out of the pomegranate with a spoon. Mix through the cous cous.
For the coriander dressing: peel and finely dice the garlic. Finely dice the chilli. Pick the leaves from the coriander and roughly chop.
Mix this with the olive oil and seasoning. Squeeze in the juice from the lemon.
For the yogurt: Peel and finely dice the garlic and pick the mint leaves. Shred the leaves and mix with the yogurt, garlic, paprika and seasoning. Leave in the fridge for the flavours to develop.
To cook the chicken: Heat a frying pan until hot and add a splash of sunflower oil. Cook the chicken breasts skin side down until golden brown and then transfer to the oven and cook for a further 12-15 minutes.
To serve: Fill a stainless steel ring with cous cous, place the chicken on top, drizzle over the salsa and then finish with a dollop of Greek yogurt.
«Try this dish with any type of meat or poultry. The longer the meat marinades the better!»
Roasted chicken supreme marinated in Moroccan spices served with saffron and pomegranate cous cous, minted yogurt dip and a coriander salsa.