Rice
60g per person uncooked weight is probably the right portion size. When I’m too tired to muster the energy, the rice pouches you pop in the microwave are really very good. You can cook them, tip them into a bowl and toss with a little butter and chopped herbs and they are very good. One pouch for 2 people is a good amount. If you are cooking rice, just get that on to cook as the first thing you do when you begin to cook. It will happily sit once cooked, with a lid on to keep it warm and then you aren’t hanging around waiting for it. 2 parts water to 1 part rice is a good ratio. Rinse the rice and then add to the seasoned boiling water (don’t add as much as you would for pasta or it will be too salty). Simmer and reduce the heat to low, add a lid and cook covered until all the water is absorbed - about 18 minutes. Don’t stir during this or it can make the rice gummy. Let the rice rest covered. Turn off the heat and let the rice sit, covered, for 10 minutes. During this time, the rice will steam for extra fluffy results.OR if that completely stresses you out - you can cook rice like pasta and it also works very well. Just make sure to season your water as you would with pasta.

Spices
There are so many ways to spice your chicken. Paprika, turmeric, cumin, chilli flakes, coriander, garam masala, curry powder, garlic powder - a mix of all or some. Harissa is lovely or Calabrian chilli paste. The possibilities are endless. I would always recommend seasoning well with flakey salt to really bring out the flavour.

Yoghurt
Marinating chicken in yoghurt makes it so lovely and juicy and tender. Highly recommend! Ideally you want to marinade it for a few hours to really let the yogurt work it’s magic but let’s be realistic - I don’t have time to do that at the end of a long day and I’m sure you don't either - and it still works wonderfully.

You can also use an extra couple of spoons of yoghurt and mix together with the spices - stir and then set aside two spoons worth which you can use as the drizzle at the end.

Pickle Juice
This is literally the juice from a jar of pickles - aka. liquid gold! Top tip never throw the jar with the juice out when you finish pickled gherkins or pickled jalapeños - instead use it for this purpose, it’s so good. I also love it tahini and garlic - such a delicious dressing for drizzling and dipping.