• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.

• Meanwhile, thinly slice carrot into rounds. • Cut chicken drumstick fillet into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and carrot, tossing occasionally, until browned and cooked through, 5-6 minutes.

• Add tomato paste, chermoula spice blend and Moroccan curry paste, and cook until fragrant, 1-2 minutes. • Reduce heat to medium, add coconut milk and the water. Bring to a simmer and cook until slightly reduced, 2-3 minutes. • Remove pan from the heat, then stir in baby spinach leaves until wilted.

• Divide basmati rice between bowls. • Top with Moroccan chicken and veggie curry. • Tear over coriander(see ingredients) to serve. Enjoy!