Put the chicken thighs in a bowl and pour over the lemon juice and mix it in.

Add the salsa and Peri Peri sauce and mix that in.

Cover it and let the chicken marinate in the fridge for 1+ hours.

Wash the parsley, remove the tough stems, and chop it roughly. Put it to one side.

Peel and grate the carrots coarsely into a saucepan.

Add the butter to the carrots and put it on a medium heat, stirring until the butter is all melted and the carrot coated in butter.

Put the lid on the carrot saucepan and leave it to cook gently. Stir no more than very occasionally.

Chop the ends and any dead bits off the spring onions and then slice them up.

In a heat proof bowl, put the couscous, salt and pepper and the olive oil. Stir the oil in till it is all mixed through the couscous. Add the spring onion slices to the mix and then put it to one side.

Heat the oil in a heavy based pan. Remove the chicken pieces from their marinade and brown them on both sides in the hot oil. Add the marinade to the chicken, put a lid on it and let it cook gently till the chicken is cooked (about 15 minutes).

When the carrot is soft and mushy turn the heat off but leave it in the saucepan.

Boil the water and mix it thoroughly into the the couscous and spring onion. Let it stand, covered for 5 minutes.

Add the cooked carrot to the couscous mix and mix it in thoroughly.

Make a bed with the couscous mixture and serve the chicken pieces, with some of their sauce on top of it. Sprinkle the chopped parsley over the top and serve.