CHARGRILLED CHICKEN WITH WILTED SPINACH, PINE NUTS AND RICE

SERVES 2

150g (5½oz) basmati rice, well rinsed

2tsp ras el hanout (a Moroccan spice blend, available from supermarkets)

2tsp + 1tbsp olive oil

2 chicken breasts

2 garlic cloves, sliced

200g (7oz) baby spinach

Salt and freshly ground black pepper

1 lemon, zest pared into strips, then cut into wedges, to serve Chopped fresh flat-leaf parsley, to garnish

FOR THE SALSA

1tbsp olive oil

2 celery sticks, finely chopped 25g (1oz) pine nuts

50g (1¾oz) currants or raisins, soaked in boiling water

1tbsp capers

6 large green olives, de-stoned and finely chopped

A large pinch of saffron, soaked in 2tbsp boiling water

To make the salsa, heat the olive oil in a pan and sauté the celery and pine nuts for 2 minutes, or

until golden. Transfer to a bowl. Drain the currants or raisins and add to the bowl with the capers, chopped olives, and the saffron and its soaking liquid. Mix together thoroughly and set aside.

Cook the rice in a pan of boiling water according to the packet instructions, until just cooked. Drain and fluff up with a fork.

Meanwhile, heat a griddle pan until hot. Rub the ras el hanout and 2tsp olive oil into the chicken until coated. Griddle, skin-side down, for 4 minutes, or until nicely charred. Turn and cook for 4 minutes, or until just cooked through. Turn off the heat, cover and allow to rest for 5 minutes. The residual heat will cook the chicken perfectly.

Heat 1tbsp olive oil in a pan. Add the garlic and sizzle for 1 minute, then add the spinach and stir-fry for 2 minutes, or until just wilted.

Slice the chicken and arrange on top of the rice. Season and serve with the spinach, salsa and lemon wedges, garnished with the parsley and lemon zest strips.