Step 1

Heat your oven to 480F/250C. Add the crushed garlic, 2 tablespoons of lemon juice, 1 tablespoon of white wine vinegar, 1 tablespoon of olive oil, 2 tablespoons of dried oregano, 2 tablespoons of Greek yogurt, 1 teaspoon of salt, 1 teaspoon of smoked paprika and 1 teaspoon of ground cumin to a bowl, or a container you have a lid for. Mix to combine, then add the diced chicken. Toss the chicken through the marinade, then set it aside. PRO TIP: You can marinate the chicken up to 24 hours ahead of time if you like.

Step 2

Set a large pot you have a lid for over medium heat. Melt the 2 tablespoons of butter in the pot, then add 1 teaspoon each of ground turmeric and cumin and cook until fragrant (about 1 minute). Pour in 1 1/2 cups of rice, then stir to coat the rice in the butter and spices. Stir for another few minutes, to gently toast the rice. Add 2 1/2 cups of chicken stock, 1/2 teaspoon of salt and a very good grind of black pepper.

Step 3

Bring the rice to a boil (increase the heat to help with this). Once it’s boiling, turn the heat to the lowest setting and pop the lid on. Let it cook undisturbed for 15 minutes. After that time, remove the pot from the heat but keep the lid so the rice can finish steaming and cooking before serving (about another 10 minutes).

Step 4

While the rice simmers, line an oven tray with baking paper. Arrange the marinated chicken on the tray, ideally on one layer for even cooking and charring. Transfer to the oven for 20 minutes, until golden and charred around the edges.

Step 5

While the chicken and rice cook, dice the cucumber and slice your cherry tomatoes into quarters. Add to a small bowl, then sprinkle over 2 teaspoons of sumac and 1/2 teaspoon of salt. Toss to combine and set aside.

Step 6

Divide the buttery rice between bowls, then top with the charred chicken, Spoon over the salad and dollop over the tzatziki. Finish by sprinkling the flat-leaf parsley on top. Serve with the flatbreads if you’re using them, and any extra tzatziki on the side.