Ingredients:1 x Provenance free range whole boneless peri-peri chickenFlatbreads:400g plain flourSaltPepperWarm waterCous cous :200g cous cous1 red onion1 red chili10g parsley5g mint5g tarragon1 lemon200ml chicken or vegetable stockSalt and pepperTzatziki:200ml Greek yoghurt1 lemon1/4 cucumber5g mintSalt and pepperMethod:Preheat the oven to 180 deg. Place the chicken skin side up in a tray and roast for 25-30 minutes.For the flatbread, place flour in a bowl and season with salt and pepper. Slowly add warm water until you get a “not too wet dough” leave to rest in a covered bowl for 20 mins.When rested divide the dough into either four large or eight small balls and roll them out flat with a rolling pin. Place a frying pan on a medium high heat and cook the dough in the dry pan for around two mins either side. If they burn a little that’s even better for the flavour! Keep in a warm oven around 75 deg until serving.Place the cous cous in a heatproof bowl and season with salt and pepper. Pour over the 200ml of boiling chicken stock, cover with cling film and leave for 5 mins. Meanwhile finely chop your onion, chilli and herbs. When cous cous is ready fluff it up with a fork.Add the chopped onion, chilli, herbs and the zest and juice of the lemon, mix and season.Place yoghurt in a medium bowl Grate the cucumber and add to the yoghurt. Add the chopped mint and the zest and juice of a lemon. Season well with salt and pepper.Assemble your flatbreads to your preference with the couscous on the side. This dish is full of fresh flavour and zing and an easy lunch solution for a group.