Chermoula & Garlic Chicken

Finely chop the brown onion. Cut the capsicum into 2cm chunks. Slice the lemon (see ingredients) into wedges. In a small bowl, combine the remaining Greek yoghurt and a squeeze of lemon juice. Season to taste.

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the onion and cook, stirring, until just softened, 2-4 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water, currants (see ingredients), basmati rice, salt (for the rice) and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil, then reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken until golden, 2 minutes each side. Transfer to an oven tray lined with baking paper and spoon over any remaining marinade. Bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest.

TIP:Don’t worry if the yoghurt chars in the pan, this just adds to the flavour!

While the chicken is baking, wash and dry the frying pan and return to a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the capsicum until tender, 3-4 minutes. Cook the baby spinach leaves, stirring, until wilted, 1 minute. Season with salt and pepper. Gently stir the veggies through the rice.