Family Chermoula Chicken

Halve, peel and chop the onion into ½cm pieces. Remove the top and bottom from the courgette, cut lengthways into 1cm strips then chop into chunks. Peel and grate the garlic (or use a garlic press). Pick the coriander leaves from their stalks and roughly chop. Finely chop the stalks. Zest the lemon. Mix a pinch of lemon zest through the remaining yoghurt in a small bowl.

Heat a splash of oil in a large saucepan on medium heat. Cook the onion until soft, 5 mins. Add the garlic and coriander stalks. Stir in the basmati rice making sure it is coated in the oil. Preheat your grill to its highest setting.

Add the water (amount specified in the ingredient list) to the pan, along with the chicken stock pot and courgette. Bring to the boil. Stir to dissolve the stock pot, then reduce the heat to a simmer and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. Tip: The rice will finish cooking in its own steam.

Meanwhile, put the marinated chicken on a foil-lined baking tray. Pop it under your grill for 16-18 mins. Tip: You want the yoghurt marinade to scorch, so don’t be tempted to turn the grill down. It’s all about flavour! Turn the chicken halfway through cooking. Tip: The chicken is cooked when it is no longer pink in the middle.