Serves 2 Prep time: 20 mins Cooking time: 45 mins Ingredients 400g: chicken breast with bone on 50g: garlic, chopped salt and pepper 50ml: olive oil 60g: couscous 50g: tomato, chopped 50g: onion, chopped 50g: parsley, chopped For the Creole sauce: 50g: onion, chopped 20g: garlic, chopped 2 bay leaves 20g: fresh thyme, chopped 300g: tomato, crushed 4 tsp: chicken stock Preparation 1. Marinate chicken with garlic and seasoning for 20 minutes. 2. Heat oil and pan-fry chicken until golden brown and cooked through. Remove from pan and reserve oil for Creole sauce. Slice chicken and set aside. 3. Steam couscous and gently mix in tomato, onion and parsley. Season to taste with salt and pepper. 4. To make Creole sauce, heat pan with reserved oil and saute onion, garlic, bay leaves and thyme until onion is translucent. Add tomato and stock. Stir and cook until oil begins to shine on top. Serve chicken with couscous and sauce. From: Gulfnews