Harissa Chicken Thighs & Rice

Wash and soak the rice in water. Mince the garlic.

Tip the chicken into a large bowl, then add half the paprika, minced garlic, chilli powder, ground cumin, lemon juice, yoghurt, 60% of the harissa paste and salt and pepper. Mix well, making sure the chicken is completely coated.

Set a skillet pan over a medium-high heat with a splash of oil. Add the chicken to the pan and cook for 5-7 mins on each side (10-15 mins in total).

Meanwhile, chop the onion and red pepper into strips and transfer to a bowl. Add another 30% of the harissa and mix well.

Remove the chicken from the pan and set aside. Add the harissa onions and peppers to the pan, then drain the rice and add that too. Add 1½ tsp salt, then cook over a medium-high heat for 5 mins. Make sure to stir to avoid sticking by stirring frequently.

Return the chicken back to the pan, sitting it on top of the rice. Mix the remaining harissa with a pinch of salt, the rest of the paprika and the water. Pour this mix over the rice (it should reach just above the rice). With a foil and a lid, steam for 20 mins over a low heat. Check the rice after for fluffiness. If it needs more time, add a splash of water and keep steaming.

To serve, top with diced coriander or parsley, yoghurt, lemon juice, cucumber, salt and pepper.