Chermoula Chicken

Slice the zucchini into 2cm half-moons. Cut the carrot (unpeeled) into 2cm chunks. Slice the brown onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then arrange in a single layer and roast until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time. In the last 5 minutes of cook time, add the slivered almonds to the side of the oven tray to toast.

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, the water, currants and the remaining salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, in a large frying pan heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until golden, 2 minutes each side. TIP: Don’t worry if the yoghurt chars in the pan, this just adds more flavour! Transfer the chicken to a second oven tray lined with baking paper and spoon over any excess marinade from the frying pan. Bake until cooked through, 8-12 minutes. Set aside to rest for 5 minutes.

While the chicken is cooking, zest the lime (see ingredients list) to get a pinch, then slice into wedges. In a small bowl, combine the remaining Greek yoghurt, the lime zest, a pinch of salt and pepper and a drizzle of olive oil. Set aside. Roughly chop the parsley. When the rice is done, stir through the baby spinach leaves.