Chermoula-Baked Chicken

Steps

1. oven to high grill. Bring a full kettle to the boil. Line an oven tray with baking paper.
2. Place edamame in a medium, heat-proof bowl with a pinch of salt. Cover with boiling water and soak for 2 minutes, until defrosted. Drain and return to bowl, along with bulgur. Cover with boiling water and a plate and leave to soak for 15-18 minutes, until bulgur grains are tender. Drain well.
3. While bulgur is cooking, pat chicken dry with paper towels and place in a medium bowl with chermoula spice mix, olive oil and salt. Toss well to combine and coat chicken. Place in a single layer on prepared tray and set aside.
4. Cut tomatoes into thin wedges and place in a large bowl with spinach.
5. When bulgur has about 8 minutes cook time remaining, grill chicken. Grill (on upper oven rack) for 3-4 minutes each side (depending on thickness), or until just cooked through.
6. In a small bowl, combine all lemon yoghurt ingredients and mix well. Set aside. Add cooked, drained bulgur and edamame to bowl with tomatoes along with vinegar. Season to taste with salt and pepper and toss to combine. Slice chicken on an angle.
7. divide bulgur, tomato and spinach salad and chermoula-baked chicken between plates. Drizzle over lemon yoghurt, garnish with almonds and squeeze over a wedge of lemon just before serving.