Ras el hanout Chicken Breast Salad

Prep everything first: chop the aromatics, measure the ras el hanout elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken breast. Transfer to the oven and bake until set, bubbling and golden on top.

Stir in the ras el hanout and the rest of the ras el hanout flavours, letting them cook out for a minute until fragrant.

Add the courgette along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped coriander and serve while hot.