Tahini Chicken Thighs

Rub the garlic and ginger paste all over the tomato quarters then tip onto a large baking tray. Roast on the top shelf of the oven until softened, 25-30 mins, Meanwhile, mix the tahini paste, juice from half the lemon, a drizzle of oil and a pinch of salt and pepper together in a mixing bowl. Stir to combine. Pop the chicken thighs into the tahini marinade and stir to coat the thighs. iIMPORTANT:Remember to your hands and equipment after handling raw meat!

Place the chicken on the tray with the tomato (skin-side up!) and return to the oven for the remaining time until the chicken is cooked through, 20-25 mins. Fill and boil the kettle for the orzo.

Heat a glug of oil in large saucepan over medium heat. Once hot, add the orzo and cook, stirring continuously, until beginning to turn golden. Cover with boiling water and stir in the stock powder. Bring the water back to the boil and cook until just tender, 10-12 mins. Stir occasionally. Once done, drain in a sieve. Return the orzo to the pan off the heat, mix in a drizzle of oil, cover with a lid to keep warm. Set to one side.

Roughly chop the parsley (stalks and all). Pour the yogurt into a small bowl and stir in half the lemon zest, a small squeeze of lemon juice and a pinch of salt to taste.