a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the naans. Peel and grate the garlic (or use a garlic press).

b) In a medium bowl, add the garlic, chicken thighs, chermoula (see ingredients for amount), a drizzle of olive oil and 1 tbsp of zhoug and 1 tbsp of yoghurt (add less zhoug if you prefer things milder).

c) Mix to coat the chicken in the zhoug yoghurt. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Meanwhile, cut the tomato into 1cm chunks.

b) In a medium bowl, combine the tomato chunks, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside.

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

b) Once hot, add the yoghurt-coated chicken thighs flat in the pan.

c) Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) In a small bowl, combine the remaining zhoug style paste and remaining yoghurt.

a) Cut the naans in half widthways, then put in your toaster until golden. If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

b) Add the rocket to the tomato bowl. Toss to coat.

c) Once the chicken is cooked, thinly slice it. 

a) When everything's ready, share the toasted naans between your plates.

b) Top with the chermoula chicken and the rocket and tomato salad.

c) Drizzle over the zhoug yoghurt to finish.