Chermoula Chicken & Jewelled Rice

• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. When oil is hot, cook onion & garlic paste until fragrant, 1 minute. • Add basmati rice, currants, chicken-style stock powder, the water and a pinch of salt. Cover and reduce heat to medium-low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

TIP: Cover the pan with a lid if the onion & garlic paste starts to spatter!

• While the rice is cooking, slice lemon into wedges. In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste with salt and pepper. • In a medium bowl, combine chermoula spice blend, a drizzle of olive oil and a pinch of salt. Add chicken thigh and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Remove tray of beetroot from oven and push to one side of the tray. Add chicken to the other side of the oven tray and drizzle with the honey. • Bake chicken until cooked through, 12-14 minutes.

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

TIP: Keep an eye on the beetroot to ensure it doesn't burn.

• While the chicken and beetroot are baking, wipe out the frying pan, then return to medium-high heat. Toast flaked almonds, tossing, until golden, 3-4 minutes. Set aside. • When the chicken and beetroot are done, stir beetroot, baby spinach leaves and a squeeze of lemon through the rice until the spinach is wilted.