We're meddling with Middle Eastern magic here to deliver this biryani-style chicken to your weeknight roster. It might be an accelerated version of this fantastically fragrant classic, but it still hits with all that big, layered flavour, from sweet onion and currants to savoury rice and heavenly spiced chicken.
Peel onion and thinly slice into half-moons. Zest lemon. Boil kettle in preparation for step 4. Heat ½ the oil in a frypan over high heat. Add onion and a sprinkle of salt and cook for 5–6 minutes or until softened and lightly coloured.
Season chicken with salt and pepper. Add chicken to pan with onion and cook on one side for 3–4 minutes or until slightly caramelised.
Sprinkle Seventh Heaven Spice Blend and lemon zest over chicken and onion. Turn chicken and stir onion to coat in spice.
Dissolve stock cube in 310ml (1¼ cups) boiling water. Add rice and currants to pan and stir to coat. Add stock and bring to a rapid simmer. Reduce heat to medium-low, cover with lid, and cook for 20 minutes or until rice is tender. Remove from heat and set aside, covered, for 5 minutes. While rice is cooking, continue with step 5.
Chop tomato into bite-size pieces. Rinse and roughly chop coriander. Place tomato, coriander, red wine vinegar, remaining olive oil and a sprinkle of salt and pepper in a bowl and toss to combine. Set aside to marinate. Cut lemon into wedges.
Slice chicken. Divide rice between bowls and top with chicken, tomato salad and yoghurt. Serve with lemon wedges.