Harissa-Baked Chicken with Chia Broccoli Rice and Coriander Tzatziki

Steps

1. oven to 200°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Combine rice, water and a good pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. Finely dice broccoli florets including stem, place in a large, heat-proof bowl and cover with boiling water. Drain after 4 minutes, return to bowl and set aside. Roughly chop spinach leaves and set aside with broccoli.
4. Pat chicken dry with paper towels and season with salt. Heat a drizzle of oil in a medium fry-pan on high heat. Sear chicken for 2 minutes each side until golden, but not cooked through. Transfer to prepared tray and evenly spread the top with harissa tapenade. Roast for 8–10 minutes (depending on thickness) until just cooked through. Transfer to a plate, covered with foil to rest for 4 minutes then slice thickly.
5. While chicken is cooking prepare tzatziki; grate cucumber into a clean tea towel and squeeze out excess moisture; combine with all remaining coriander tzatziki ingredients in a small bowl, season to taste with salt and pepper and stir well.
6. Fluff up cooked rice with a fork and toss with broccoli, spinach, lemon zest and juice and olive oil. Season to taste with salt and pepper.
7. Spoon chia broccoli rice onto plates and top with harissa-baked chicken. Dollop over tzatziki and garnish with coriander and almonds