Cook the chicken and the sauce
Put the chicken into a bowl with spices and finely chopped preserved lemons, olive oil and seasoning. Leave to marinate 5 minutes to overnight
Put a saucepan onto medium heat and saute the onion and spices. Add the beetroot and stir till warm. Add the couscous and stock extra salt and olive oil. Take off the heat add a lid and set aside.
Use a deep saute pan that will fit the chicken and sauce. Saute the sliced onion, chorizo and red pepper in a little oil. Saute until softened but not coloured. Turn up the heat and push the vegetables and sausage to the outside of the frypan.
Put the chicken in and brown on one side before flipping, move everything back into the middle and add the stock and a lid and bring back to the boil. Then take off the heat and set aside for 10 minutes. This will steam cook the chicken. Test in the thickest part of the chicken before serving. If it is not cooked, slice off the thickest bit and put back into the sauce till done. Toss some rough chopped parsley or mint into the sauce and serve.
Put the couscous onto plates. Top with the sliced chicken and some sauce. Serve with plain Greek yoghurt