a) Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
b) In a medium bowl, add the chicken, chermoula, garlic, a drizzle of olive oil and 1 tbsp each of zhoug and yoghurt.
c) Season with salt and pepper. Mix together well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Cut the tomato into 1cm pieces.
b) Heat a drizzle of oil in a frying pan on medium-high heat.

a) Once the oil is hot, add the diced chicken thigh to the pan.
b) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Taste and season with salt and pepper.

a) Meanwhile, pop the tomatoes into a medium bowl. Season with salt, pepper and a pinch of sugar.
b) Drizzle in some olive oil.
c) Toss together, then set aside.

a) Sprinkle the naans with a little water and pop them into the oven to warm through, 2-3 mins.
b) Just before serving, add the rocket to the tomatoes. Toss to coat.
c) In a small bowl, mix together the remaining zhoug and yoghurt.

a) When everything is ready, share the naans between your plates.
b) Top with the chermoula chicken, tomatoes and rocket.
c) Drizzle over the zhoug yoghurt to finish.
Enjoy!