Who can resist a skewer? No one, is the correct answer. These chicken sticks get slicked in a yoghurt-y dressing before being caramelised in the pan (or on the barbie, if you prefer). They land atop nicely spiced, spinach-flecked rice studded with sweet currants and get drizzled with a final flourish of dressing. That all happens in 20 minutes, so there's only upsides here
Peel and thinly slice eschalot. Melt butter in a saucepan. Add eschalot and cumin and coriander blend and cook for 1 minute or until softened.
Add rice and 310ml (1¼ cups) cold water to saucepan with eschalot over medium heat and bring to the boil. Add currants, reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 3.
Finely zest and juice lemon. Place garlic and herb mix, yoghurt, lemon zest and juice in a small bowl and mix to combine. Season with salt and pepper.
Spoon ½ the marinade over chicken skewers. Heat oil in a frypan over medium-high heat. Add chicken skewers and cook, turning, for 8 minutes or until cooked through and caramelised.
Fluff rice with a fork. Add spinach leaves and stir until just wilted.
Divide rice between bowls. Top with skewers and serve with remaining yoghurt dressing.