Mildly obsessed with the Farmer J amba chicken bowl, this is my best guess (also based on the ingredients in my cupboards) and it is both delicious and Elena-endorsed.

• 8 boneless, skinless chicken thighs
• 4 cloves garlic, roughly chopped
• 1″ ginger, roughly chopped
• 1 tbsp amba spice (made with ¼ tsp ground fenugreek, ½ tsp turmeric, ½ tsp pul biber, ½ tsp sumac, 1¼ tsp paprika)
• 1 tsp dijon mustard
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp pomegranate (or date) molasses
• 1 tsp mango chutney
• 1 tbsp soy sauce
• 3 tbsp olive oil
• ½ tsp salt
• Ground black pepper

1. Whizz up all the ingredients except for the chicken to make a thick paste
2. Mix the marinade into the chicken thighs until thoroughly coated and leave for 2 hours
3. Grill for 15 mins or cook in the oven at 180C fan for 20 mins, turning over halfway through cooking
4. Drizzle with the cooking juices while they rest – happy to be served at room temp

Serve with brown rice, spicy coleslaw or crispy green salad, a handful of Bold Bean chickpeas, sliced gherkins or pink pickled onions, and green tahini sauce

Green tahini sauce

• Large handful of your favourite fresh soft herbs – coriander, parsley, mint, dill, chives – roughly chopped
• Juice of ½ lemon
• 1 clove confit garlic
• Big pinch salt
• 2 pickled guindilla chillis
• 2-3 heaped tbsp tahini
• 125ml water

1. Whizz everything up together until smooth and thick, check seasoning and scoop!