Chermoula Chicken & Currant Rice

Cut the beetroot into small chunks. Slice the red onion and tomato into wedges. Place the veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out evenly and roast until tender, 25-30 minutes.

While the veggies are roasting, combine the chermoula spice blend, honey, a generous pinch of salt and 1/2 the Greek-style yoghurt in a medium bowl. Add the chicken breast and turn to coat. Season with pepper and set aside.

While the rice is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until golden, 2 minutes each side. Transfer the chicken to a second lined oven tray and spoon over any excess marinade from the frying pan. Bake the chicken until cooked through, 8-12 minutes. Set aside to rest for 5 minutes.

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

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

While the chicken is cooking, combine the tahini, a pinch of salt and pepper, a drizzle of olive oil and remaining Greek yoghurt in a small bowl. Set aside. Stir the baby spinach through the rice.