Chermoula-Yoghurt Chicken

Finely chop the brown onion. Cut the beetroot (unpeeled) into 1cm chunks. Slice the lemon (see ingredients list) into wedges. In a small bowl, combine the remaining yoghurt and a squeeze of lemon juice. Season to taste with salt and pepper and mix well. Set aside.

TIP: Wear gloves to prevent the beetroot from staining your fingers!

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the onion and cook, stirring, until slightly softened, 2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water, currants, basmati rice, salt (for the rice) and the chicken stock. Bring to the boil, stir, then 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 all 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, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate and cover to keep warm.

TIP: The chicken is cooked when it is no longer pink inside.

Wash the frying pan and return to a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the beetroot and cook, stirring, until tender, 3-4 minutes. Add the baby spinach leaves and cook, stirring, until wilted, 1 minute. Season to taste with salt and pepper. Gently stir the beetroot mixture through the rice.