Crispy Chicken & Brown Rice With Hot Sauce Salsa

Preheat the oven to 180ºC. Heat a splash of oil in a large ovenproof pan over a high heat. Season the chicken skin with salt and pepper and then add to the pan, skin-side down. Cook for 5–10 mins, until dark golden brown, then set aside on a plate.

Turn the heat down in the pan to medium. Finely slice the garlic and add to the pan along with the fennel seeds. Add the rice pouches with a splash of water. Finely chop most of the herbs, reserving a handful for the end, then stir the chopped herbs through. Add the juice of the lemon and season well.

Snuggle the chicken back into the pan with the herby rice, skin-side up. Slide into the oven and cook for 20–30 mins, until the chicken is cooked through.

Meanwhile, make the salsa. Slice the peaches in half, remove the pips and then roughly chop them into 1cm cubes then add to a bowl. Slice the cherry tomatoes into quarters and add to the bowl. Add the hot sauce, juice of the lemon and chilli flakes.

Mix the yoghurt with enough water to make it drizzle-able. Remove the chicken from the oven. Drizzle some yoghurt over the top and top with some of the salsa. Scatter with the reserved herb leaves.

Serve with the remaining yoghurt and salsa on the side.