Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).

Pop a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil.

Once hot, add the garlic. Cook for 30 secs. Stir in the rice until coated, 1 min. Add the water for the rice (see pantry for amount) and chicken stock paste. Bring to the boil, then turn the heat down to medium and cover with a lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.

Pop the aubergine onto a baking tray. Drizzle with oil and sprinkle over half the chermoula spice mix (add less if you'd prefer things milder). Season with salt and pepper, then toss to coat. Spread out in a single layer. 

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 18-20 mins. Turn halfway through.

Meanwhile, drizzle the chicken breasts with oil and season with salt and pepper.

Sprinkle over the remaining chermoula spice mix. Season with salt and pepper, then rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Once browned, lay the chicken onto a baking tray and roast on the middle shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

While the chicken roasts, roughly chop the parsley (stalks and all).

Trim and thinly slice the spring onion.

When everything's ready, fluff up the rice with a fork and stir through the harissa paste and half the parsley. Slice the roasted chicken into 1cm thick slices.

Share the harissa rice between your bowls and top with the roasted aubergine and chicken.

Drizzle over the yoghurt and sprinkle on the spring onion and remaining parsley.

Serve the rocket on the side, drizzling a little olive oil over the leaves to finish.