• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Halve snacking tomatoes. Trim and halve green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook snacking tomatoes and green beans, tossing, until just tender, 3-4 minutes. Add garlic paste and cook until fragrant, 1 minute.

• To pan, stir in basmati rice, chargrilled capsicums, vegetable stock powder and the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people). Bring to the boil, then remove from heat. • Transfer veggie-rice mixture to a baking dish. Cover with foil, then bake for 20 minutes. • Remove from oven and set aside to rest for 10 minutes, covered. • When rice is ready, stir through the butter. Little cooks: Under adult supervision, help stir the butter through the rice. Be careful, the dish is hot!

• When rice has 15 minutes bake-time remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through (no longer pink inside), 10-14 minutes (cook in batches if your pan is getting crowded). • In the last 2-3 minutes, add chermoula spice blend and a splash of water, turning chicken to coat.

• Slice garlic chicken. • Divide rice bake between bowls. Top with chicken. • Drizzle with garlic aioli and sprinkle with flaked almonds to serve. Enjoy! Little cooks: Add the finishing touch by drizzling the aioli and sprinkling the almonds on top!