Chermoula & Garlic Chicken

Finely chop the brown onion, then set aside. Thinly slice the carrot into half-moons. Place the carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. Meanwhile, in a small bowl, combine the harissa paste and remaining yoghurt. Season to taste.

While the carrot is roasting, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the onion and cook, stirring, until just softened, 2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water, currants (see ingredients), basmati rice and a pinch of salt. 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. 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 a second lined oven tray. 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 adds to the flavour!

TIP: Chicken is cooked through when it's no longer pink inside.

Gently stir the roasted carrot and baby spinach leaves through the rice.