Chermoula Chicken

Time to make the Chermoula! Put the chopped coriander in a bowl with the ras-el-hanout, garlic and grate the zest of half the lemon into the bowl. Add the juice of half the lemon and 1 tbsp of olive oil. Give it a good stir and then add the chicken to the bowl.

Mix it around either with your hands or a spoon, making sure the chicken gets a good coating of the chermoula. Tip: Remember to wash your hands after you handle raw meat. Season with some salt and pepper and pop onto a baking tray. Put the chicken on the top shelf of the oven for 25 mins until it is cooked and no longer pink inside.

Mix the peppers with 1 tbsp olive oil, put them on a baking tray and into the oven to roast. They should be done in 20 mins.

Put a frying pan on a medium heat with 1 tsp oil and then add the chorizo. Cook for about 5 mins until the chorizo is a little crispy and has released some of its oils. Take the chorizo out of the pan and set aside. Tip: When you take the chorizo out of the pan try to leave the oil in so the vegetables pick up some lovely chorizo-ey flavour. If the pan doesn’t have much oil left in it, add 1 tbsp of oil, then add the onion and carrot to the pan. Cook for about 5 mins or until the vegetables are soft.

Drain the lentils in a sieve and run some water through them to rinse them. Add the chorizo back into the pan with the vegetables along with the lentils. Cook for about 4 mins, stirring to make sure everything is combined. Take off the heat.