Shawarma Inspired Chicken in Smoky Sauce

Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Once cooked, transfer the courgette to a bowl.

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil. 

Once the oil is hot, add the diced chicken and leek to the pan and season with salt and pepper.

Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Once browned, add the chermoula spice mix, tomato puree and remaining garlic. Fry for 30 secs more. 

Stir in the smoky base paste, honey and water for the sauce (see pantry for both amounts) and the remaining chicken stock paste.

Bring to the boil, then lower the heat so the sauce simmers gently. Cook until the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the chicken is cooked, stir in the charred courgettes. 

Season with salt and pepper, then remove from the heat. Add a splash of water if it's a little too thick.