Chermoula & Yoghurt Spiced Chicken

In a medium bowl combine the chermoula spice mix and half of the Greek yoghurt. Season with salt and pepper, then add the chicken breast and toss to coat well. Set aside to marinate.

Heat the olive oil in a medium saucepan over a medium-high heat. Add the brown onion and cook for 5 minutes, or until soft. Add the garlic, coriander stalks and zucchini. Season with salt and pepper, then add the basmati rice and stir with a wooden spoon to coat the grains well in all of the flavours in the pan. Add the hot water and the crumbled chicken stock, and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes or until the rice is tender. Remove the pan from the heat (still covered) and set aside to keep warm.

Meanwhile, heat a dash of olive oil in a medium ovenproof frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side. Transfer the frying pan to the oven and cook for 10 minutes. Cut the chicken into 1 cm thick slices. Tip: If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish or oven tray.

In a small bowl combine the remaining Greek yoghurt, lemon zest and half of the lemon juice. Season with salt and pepper. Stir the coriander leaves and remaining lemon juice through the cooked rice mixture.