Marinating: If you can, leaving the chicken to marinate for a couple of hours is ideal. The yoghurt tenderises the chicken and makes it really juicy. However, I know that it isn’t often realistic on a busy weeknight, and but if you can let it sit for 15-20 mins whilst you do the other bits. Reader, I do not always do this.

Cooking 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: I used garlic powder, smoked paprika, ground coriander and ground cumin. However, you could use so many things. Adding a teaspoon of harissa or a teaspoon of chipotle paste would be great variations. If you like things spicy, add a tsp of chilli flakes/hot chilli powder. Some Cajun seasoning would be delicious, too.

How to double this recipe: just double and on you go. You can probably use these quantities up to 8 boneless skinless thighs, but it will depend on the size of them. And of course, season as much as you like. I rarely measure, I just add a bit of each and see how it looks. I often on purpose will make more chicken than I need as it keeps well and then I can have it for lunch the next day - in a wrap, pitta, salad, another rice bowl. You get the idea.

How to get your children to eat it too: I just make sure the chicken is mildly seasoned and it’s great with any veggies on the side, if they don’t like slaw. Weirdly at the moment mine love cabbage.

Make it veggie: This would be delicious with tofu! Don’t marinate in yoghurt; just cube/tear up a block of tofu and toss in a teaspoon of cornflour and your chosen spices. Then, lay the seasoned tofu on a tray and bake at 180c fan oven/air fryer until golden and crisp.

What to do with leftovers: I like to build wraps or pittas from leftovers - the chicken is also delicious cold. Pile it up with leftover herby yoghurt or hummus, maybe some hot sauce, add the chicken, loads of veggies from the fridge (or more slaw if you have it!). Sometimes I add halloumi or a sprinkle of feta and more herbs. The chicken is a great addition to whatever.