Make the green base

Roughly chop the coriander leaves and stalks. Blend three quarters of the coriander with 300 ml water, the juice of one lime, two garlic cloves, and as much deseeded mild green chilli as your household likes. Finely chop the onion and dice the green pepper.

Season and sear the chicken

Pat the chicken thigh fillets dry and cut any large pieces in half. Toss with the ground cumin, smoked paprika, dried oregano, a pinch of salt, and half the olive oil. Heat a deep frying pan or wide casserole over a medium-high heat, then sear the chicken for 2 to 3 minutes per side until browned. Lift onto a plate.

Toast the rice

Reduce the heat to medium and add the remaining olive oil, onion, and green pepper to the pan. Cook for 4 to 5 minutes until the onion softens. Stir in the basmati rice and remaining grated garlic for 1 minute until the grains are glossy.

Simmer the green rice

Pour in the blended green base and crumble in the chicken stock cube. Add 250 ml water, stir well, then nestle the chicken and any resting juices on top. Cover with a lid and simmer gently for 16 to 18 minutes until the rice is tender and the chicken is cooked through.

Keep the heat low once the lid is on so the rice steams without catching on the bottom.

Finish with peas and sauce

Drain the sweetcorn. Stir the frozen peas and sweetcorn through the rice, cover again, and cook for 3 to 4 minutes until hot. Mix the Greek yogurt with the zest and juice of the remaining lime, a pinch of salt, and a spoonful of water to make a drizzleable sauce.

Serve the skillet

Rest the pan off the heat for 3 minutes, then fluff the rice with a fork. Slice any large chicken pieces, divide into bowls, drizzle with lime yogurt, and scatter over the remaining coriander.