Chermoula Baked Chicken Breast

Meanwhile, trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.

Pop the aubergine onto a baking tray. Drizzle with oil and sprinkle over half the chermoula spice mix (add less if you'd prefer things milder). Season with salt and pepper, then toss to coat. Spread out in a single layer. 

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 18-20 mins. Turn halfway through.

Meanwhile, in a medium bowl, add the chicken breasts and remaining chermoula spice mix. Drizzle with oil, season with salt and pepper, then rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Once browned, lay the chicken onto a baking tray and roast on the middle shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

While the chicken roasts, roughly chop the parsley (stalks and all).

Halve the chilli lengthways, deseed, then finely chop (see ingredients for amount). 

In a small bowl, combine the yoghurt and half the parsley. 

When everything's ready, fluff up the rice with a fork and stir through the harissa paste and remaining parsley. Slice the roasted chicken into 1cm thick slices.

Share the harissa rice between your bowls and top with the roasted aubergine and chicken.

Drizzle over the parsley yoghurt and sprinkle on the chilli (add less if you'd prefer things milder).

Serve the rocket on the side, drizzling a little olive oil over the leaves to finish. 

Enjoy!