Heat oil in a skillet on medium heat, then add onion and pepper. Cook for 2-3 mins, until soft, then add turmeric, cumin, smoked paprika and chilli flakes. Toast spices for 1-2 mins, add splashes of water if it become too dry, then add rice and water. Stir well, then crumble stock cube into pan and stir again.

Turn heat up to high. Once water is boiling, reduce heat back to low, cover and leave to cook for 25-30 mins. Stir rice once or twice throughout cook time to ensure it’s not sticking to pan. Also check to see if rice is cooked before 25 mins, if it is, turn off heat but leave covered so it can steam.

Whilst rice is cooking, butterfly each chicken breast, then cover with cling film and bash to 2cm thickness. Repeat this with remaining chicken breasts, then transfer to a bowl and add peri peri sauce. Massage peri peri sauce into chicken breasts then set aside.

Heat cast iron skillet or non-stick pan (we recommend cast iron), then add a small amount of oil, followed by chicken breasts. Cook 4-5 mis on each side. Brush with peri peri sauce during cook time and especially after flipping, this will ensure you have a juicy and very tasty chicken breast. Add cheese slices and cover to melt 1 min before removing from pan.