Chermoula Chicken

In a medium bowl, combine the chermoula spice blend and ½ of the Greek yoghurt. Season with a pinch of salt and pepper, add the free-range chicken breast and toss to coat. Set aside to marinate. Heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside.

Return the pan to the heat and add a drizzle of olive oil. Add the zucchini and the spring onion and cook for 3-4 minutes, or until softened. Add the risoni and stir to coat in the oil. Add the water and crumble in the vegetable stock cube. Bring to the boil, then reduce the heat to low and simmer for 10-12 minutes, or until the risoni is ‘al-dente’ and all the water has been absorbed. Remove from the heat and stir through the slivered almonds, baby spinach leaves and ½ of the parsley. Season to taste with a pinch of salt and pepper.

While the risoni is cooking, heat a drizzle of olive oil in a second medium frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until golden. Place the chicken on the oven tray lined with baking paper and cook in the oven for 14 minutes, or until cooked through. Remove from the oven and cut into 1 cm thick slices.

While the chicken is cooking, zest the lemon and cut into wedges. Add a pinch of the lemon zest to a medium bowl and squeeze in the juice (add as much or as little as you like depending on your taste preference). Stir through the remaining Greek yoghurt, the remaining parsley and season to taste with a pinch of salt and pepper.