Ingredients (serves 4)

• 1/2 cup brown rice          
• 1-1/2 cups chicken stock
• 1 tin drained chickpeas
• 1/2 jar Belazu rose harisa
• 1/2 each red, green pepper
• 1 sliced onion
• 2 big breasts chicken
• Kalamata olives
• Chopped preserved lemon
• 1 pack baby spinach
• Chopped mint
• 1/2 block chopped feta

Method Fry onions, peppers and chicken in olive oil until softened.  Stir in rice and add chickpeas, harissa, olives, lemon and stock.  Cover and simmer for 40 minutes then add spinach, recover and replace on heat for 6 minutes or until the spinach is wilted.  Stir in spinach then scatter the crumbed feta and chopped mint.  Take off the heat, cover and leave for 10 minutes for the flavour to develop and feta to soften.  Scrummy.