Berbere Chicken & Garlic Rice

While the rice is cooking, slice the chicken breast into 1cm strips. In a medium bowl, combine the Berbere seasoning, some Greek-style yoghurt (1 tbs for 2 people/ 2 tbs for 4 people), the remaining salt and a drizzle of olive oil. Add the chicken and toss to coat. Set aside to marinate.

Finely chop the cucumber. Pick the mint leaves and thinly slice. In a small bowl, combine the remaining yoghurt, 1/2 the cucumber and 1/2 the mint. Season with salt and pepper and mix well. Set aside.

Roughly chop the tomato. In a second medium bowl, combine the tomato, remaining cucumber and remaining mint. Add the white wine vinegar and a drizzle of olive oil. Season with salt and pepper and stir to combine.

In a large frying pan, heat with a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, in batches, tossing, until browned and cooked through, 4-5 minutes. Transfer to a bowl. TIP: Don't worry if your chicken gets a little charred during cooking, it adds to the flavour!