FTC - NZ Chermoula Chicken & Roast Veggie Toss

Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

While the veggies are roasting, finely chop the garlic. In a medium bowl, combine the chermoula spice blend, the salt, garlic, 1/2 the Greek-style yoghurt and a drizzle of water. Season with pepper, then add the chicken thigh and toss to coat. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 14-16 minutes. TIP: Don’t worry if the yoghurt chars in the pan, this just adds more flavour!

While the chicken is cooking, zest the lemon to get a pinch, then slice into wedges. Roughly chop the baby spinach leaves. In a small bowl, combine the lemon zest, remaining yoghurt and the water. Season with salt and pepper. In a large bowl, add the baby spinach, currants and roasted veggies. Toss to combine.