Baharat Free Range Chicken & Pepper Skewers With Spiced Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil half a kettle, then take your chicken out of the fridge, open the packet and let it air and soak your skewers in cold water (this prevents them from burning whilst cooking)

Chop your free range chicken breast portion[s] into 6 pieces per person

Chop half your pepper[s] into bite-sized pieces, then chop half your red onion[s] into chunks (save the rest for later!)

Add your baharat, red onion chunks, pepper chunks and chopped chicken to a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and pepper

Give everything a good mix up until nicely coated

Thread the chicken, pepper and onion chunks onto the skewers, alternating as you go – these are your chicken skewers

Transfer the chicken skewers to a baking tray (or two!) and put the tray[s] in the oven for 18-20 min, or until the chicken is cooked through (no pink meat!) – these are your baharat free range chicken & pepper skewers

Meanwhile, peel and finely dice the remaining onion and remaining pepper

Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced onion and diced pepper and cook for 2 min or until slightly softened

Add your basmati rice, ground smoked paprika, ground cumin and ground turmeric to the pan with the chicken stock mix and 300ml [390ml] [600ml] boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 10-12 min or until the water has absorbed and the rice is cooked – this is your spiced rice

Once the rice is cooked, add your blanched peas to the pan and give everything a good mix up

Cook for a further 1-2 min or until the peas are tender and warmed through