• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain, then return rice to saucepan. • Stir through currants and chicken-style stock powder. Cover to keep warm.

• While the rice is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook chicken thigh, turning occasionally, until cooked through, 10-14 minutes. • In the last minute of cook time, add harissa paste and honey, turning to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, roughly chop mint leaves, tomato and cucumber. • In a small bowl, combine Greek-style yogurt and mint. Season with salt and pepper to taste, then set aside. • In a medium bowl, combine tomato, cucumber and baby spinach leaves with a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste.

• Divide honey harissa chicken, currant rice and salad between plates, spooning over any sauce from the pan. • Serve topped with mint yoghurt and roasted almonds.