Middle Eastern Mango Chicken & Garlic Rice

• Roughly chop tomato. Finely chop cucumber. Slice chicken thigh into 1cm strips. • In a medium bowl, combine Middle Eastern seasoning, a pinch of salt and a drizzle of olive oil. Add chicken and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook the remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, cook chicken in batches, tossing, until browned and cooked through, 4-5 minutes. Transfer to a bowl. • Remove pan from heat, then add mango chilli sauce and a splash of water, tossing chicken to coat.

TIP: Don't worry if your chicken gets a little charred during cooking, it adds to the flavour!

• In a second medium bowl, combine tomato and cucumber. Add a drizzle of white wine vinegar and olive oil. Season and stir to combine. Set aside.