Mangal-Spiced Grilled Chicken Thigh With Turkish-Style Pilav

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Peel and finely chop (or grate) your garlic then add your tomato paste, ground smoked paprika, ground cumin, half the chopped garlic and half your ground sumac (you'll use the rest later!) to a large bowl with a little drizzle of olive oil and a pinch of salt and pepper, give everything a good mix up, add your chicken and mix until the chicken is fully coated – this is your marinated chicken

Preheat the grill to medium-high and boil a kettle

Heat a pot (with a matching lid) with a knob of butter over a medium-high heat

Once melted, add your orzo and cook for 3-4 min, stirring frequently, or until golden and toasted

Once golden, add your basmati rice and chicken stock mix with 300ml [390ml] [600ml] boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the orzo & rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving – this is your Turkish-style pilav

Tip: Don't peek! Keep the lid on the whole time to get fluffy rice!

Meanwhile, peel and finely slice half your red onion[s]

Cut the remaining onion into wedges

Chop your tomato[es] into quarters

Add the marinated chicken, skin side up, to a tin foil-lined baking tray (or two!) with the onion wedges and tomato quarters and a little drizzle of olive oil

Put the tray[s] under the grill and cook for 20 min, until nicely charred and cooked through (no pink meat!) – this is your mangal-spiced grilled chicken & veg

While the chicken is cooking, strip your mint leaves from their stems and chop them finely, discard the stems

Add the sliced onion, most of the chopped mint (save some for garnish!), a squeeze of lemon juice, and the remaining ground sumac to a bowl with a pinch of salt and give everything a good mix up – this is your sumac onion salad

Add the remaining chopped garlic and your natural yoghurt to a small bowl with a pinch of salt and pepper – this is your garlic yoghurt

Cut the remaining lemon into 1 wedge per person