Middle Eastern-style chicken pilaf

Cook the rice in boiling, lightly salted water for 30 minutes, or until just tender. Combine the yogurt, lemon juice, ¼ of the garlic and plenty of black pepper in a small bowl.

Heat the oil in a large frying pan or flameproof casserole, then add the onions and chicken. Fry gently, turning the ingredients frequently for 10 minutes, or until the chicken is pale golden and the juices run clear with no pink meat. Stir in the spice blend and remaining garlic, then continue to stir over a gentle heat for 2 minutes. Pile the spinach on top, cover with a lid and cook gently for 2-3 minutes, until the spinach has wilted.

Thoroughly drain the rice and add to the chicken with the raisins. Heat through briefly, until any moisture from the spinach has evaporated. Season to taste. Scatter with the mint and lemon zest, then serve with the garlic yogurt.