Spiced Chicken Mujaddara

Rinse the rice and lentils and add them to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until tender with a slight bite

Once cooked, drain and return to the pot and cover until serving

Meanwhile, peel and slice the onion(s) finely

Add 1-2 tbsp vegetable oil and 1-2 tsp butter to a wide-based pan over a medium heat

Once melted, add the onion with a large pinch of salt and sugar

Cook on a medium-low heat for 20 min until softened and caramelised

Combine the cumin, cinnamon, 1 tsp (2 tsp) salt and 2 tbsp (4 tbsp) vegetable oil to make a marinade

Combine the chicken thighs and the marinade 

Mix well, making sure the thighs are evenly coated all over 

Heat a wide-based pan (preferably non-stick) over a high heat

Once hot, add the chicken, skin-side down

Cook for 7 min on the skin side only, or until the skin of very crisp

chicken over and cook for a further 4 min, or until cooked through

Tip: Set the chicken over a wire rack to drain off excess oil

Meanwhile, chop the mint leaves finely, discarding the stalks 

Mix the chopped mint through the yoghurt with a drizzle of olive oil and a pinch of salt and pepper

This is your minty yoghurt 

Peel the courgette into a pile of ribbons with a vegetable peeler

Add the courgette ribbons to the onions 

Cook for 3 min, or until the courgette is cooked through and wilted

Once the rice and lentils are tender, drain and add them to the onion pan

Taste for seasoning, adding more salt and pepper if needed - this is your mujaddara

Transfer the cooked chicken to a chopping board

Leave to cool for a few min, then slice finely