Boneless chicken thigh marinated for at least twelve hours in a smoky blend of charred red bell pepper, yogurt, cumin, and paprika, then grilled and oven-finished for a tender, caramelized crust. It sits alongside Middle Eastern wild rice toasted with cinnamon and turmeric, folded with red rice and fresh parsley. Steamed eggplant tossed in tomato sauce rounds out the plate with a bright, savoury finish. A satisfying meal built to keep you fuelled and on track.

Chicken thigh, eggplant, parboiled rice, red rice, brown rice, yellow onion, red bell peppers, plain yogurt, tomato paste, olive oil, sunflower oil, lemon juice, fresh garlic, fresh parsley, paprika, dried oregano, granulated garlic, ground cumin, ground cinnamon, turmeric, red chili flakes, ground black pepper, kosher salt.

Milk.