Tomatoes
You can use cherry tomatoes for the stew - but you can also use tinned tomatoes, or passata. Really whatever you have, and the method will stay the same. You just bubble it away until it’s reduced and looking thick and lovely. If it’s getting too thick, or you taste it and it’s a bit intense just top it up with some more water and keep bubbling it. You could have this “stew” ready in 8 minutes but you could also bubble it away for 25 mins. So just do what suits you and most importantly, taste it before you serve it. Adjust the seasoning - NEVER underestimate the power of a little pinch of Maldon salt. Or a splash of balsamic. The tomato puree is a really nice addition as it’s so rich and tomato-ey and of course you can also add garlic. You know I love garlic so I often do. I would add this in after the onions are soft and just allow it to gently fry for 30 seconds or so before adding the tomatoes.

A note on balsamic
As I mentioned in the intro, whenever you’re cooking with tomatoes, you want to add a little bit of sweetness. It just helps to bring out all the flavours and really does make a huge difference, so don’t be scared of adding a little sugar, it’s not going to turn this into a dessert. A pinch of sugar is fine, people also add a little chocolate - just a square or two of the really dark stuff - I don’t recommend lobbing in a dairy milk. But as I said, I tend to most often add a little splash of balsamic. It works so well as it’s naturally sweet but also adds a little sharpness and the flavours work so well. If you’ve ever made caponata you will know it’s a dish that relies on the perfect balance of sweet and sharp tanginess of vinegar - and the result is heavenly. So the idea with the balsamic works on the same principle. I do this with pretty much all my tomato sauces and it tastes delicious.

Herbs and how to mix it up
I’ve used parsley, but basil would be beautiful. Coriander, chives or mint would also all work really well. Herbs are a great way to add flavour and to change things up a bit. Maybe the first time you make this, you use parsley and some chopped chives but then the second time you add a little basil, and a spoon of pesto in your cous cous before you cook it - sprinkle the whole dish with some feta and it’s going to taste quite different. Similar of course but a slightly different flavour profile. Use salmon instead of chicken and it’s something entirely different.

Cous Cous
The most important thing with cous cous is that you give it some flavour right at the start before you add the stock (or water - by why add water when you can add stock?). You can really use what you have here, think spices, dried herbs, chilli flakes, lemon zest and juice, garlic. I think even a dollop of pesto would be v good, a little harissa maybe - although not together! I always add a knob of butter or a drizzle of olive oil - just to give it a little healthy fat to provide flavour but it also gives it a great texture. No need to measure here. Play around with the flavours and use what you have. The fork tip is crucial - cous cous is a delicate grain so once it’s cooked you don’t want to mush it up by stirring with a spoon, you want to use a fork so the prongs of the fork fluff up the individual grains - this is going to give it a great fluffy texture which is key to good cous cous. Once it’s cooked crumble in some feta, some jammy tomatoes and lots of herbs and that’s a delicious dish in its own right. Would make a good packed lunch. Or take it up a level and serve with a little salmon and a handful of rocket. Yum.

Chicken cooking time
I am not a meat thermometer kind of a chef. There was a time I was but not any more. And I don’t think you should be either. You will know the chicken is cooked when you cut into it and see how it looks - if it’s no longer pink…it’s cooked. The length of time it takes will depend on your oven and also the thickness of your chicken thighs. But if you’re new to all this, you will cook it once and then get a better idea of how long it will need. If you’re unsure, always cook for less time - check it to see and you can pop it back in the oven. Overcooked chicken can ruin a whole dish so it’s better to cook it for less time and then pop it back in the oven for a few minutes. By “check to see if it’s cooked” I really do mean it’s as simple as cutting into and seeing. My top tip would also be to feel the chicken with your fingers when it is cooked - cooked chicken feels very different to undercooked chicken but annoyingly this is something you can only really learn by doing. Remember that cooking is a skill like anything else, and you develop muscle memory the more you do it. Most of all remember that cooking is meant to be fun so don’t ever let it stress you out! If you ever have any cooking related questions, I am always here!