Chermoula Chicken

Time to make the Chermoula! Put the chopped coriander in a bowl with the ras-el-hanout, garlic and the zest of the lemon. LH: Add the juice of your lemon and 1 tbsp of olive oil and give it a good stir. 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 the chicken onto a baking tray. Place on the top shelf of the oven for 25 mins until it is cooked and no longer pink inside.

Mix the peppers with 2 tbsp of olive oil, put them on a baking tray and into the oven to roast. They should be done in 15 mins.

Put a frying pan on a medium heat with 2 tsp of oil and then add the pancetta. Cook for about 5 mins until the pancetta is a little crispy and has released some of its oil. Take the pancetta out of the pan and set aside. Tip: When you take the pancetta out of the pan try to leave the oil in so the vegetables pick up some lovely pancetta-ey flavour. If the pan doesn’t have much oil left in it, add 2 tbsp of oil, then add the carrot and onion 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 pancetta 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 then add the greek yoghurt and stir through.