Marinate the Chicken

Using kitchen scissors, remove the backbone from the chicken. Turn it over and press firmly on the breastbone until it lies flat.

Mix together the harissa paste, olive oil, garlic, cumin, smoked paprika, lemon zest and juice. Season well, then rub the marinade all over the chicken, including underneath the breast skin.

Cover and refrigerate for at least 2 hours, or overnight for the best flavour.

Prefer to roast the chicken whole? Simply rub the marinade underneath the breast skin and all over the outside before roasting for 1 hour 15 minutes-1 hour 30 minutes at 200°C, depending on size.

Preheat the oven to 220°C.

Place the chicken skin-side up in a roasting tray and roast for 35-40 minutes, until the skin is golden and caramelised and the juices run clear. Rest for 10 minutes before carving.

Blend the coriander, parsley, garlic, cumin, smoked paprika, cayenne, lemon juice and olive oil until smooth but still slightly textured. Season to taste.

Mix together the yoghurt, preserved lemon, turmeric, garlic and olive oil. Season with a pinch of salt and chill until ready to serve.

Pour the roasting juices into a saucepan, scraping up any caramelised bits from the tray. Add the chicken stock and simmer until reduced by about one third.

Stir in the harissa paste, remove from the heat and whisk in the butter a cube at a time until glossy. Finish with a squeeze of lemon and season to taste.

Bring the chicken stock to a simmer. Add the rinsed Tricolour Giant Couscous and cook for 6-8 minutes, until tender with a slight bite.

Drain if needed, then toss with the olive oil, toasted almonds and sliced apricots. Season to taste.

Spread the couscous over a large serving platter and place the chicken on top.

Drizzle with a little extra virgin olive oil and scatter over a pinch of flaky sea salt.

Serve with the warm harissa gravy, chermoula and preserved lemon yoghurt alongside.