1. To make the marinade, place the cloves, cumin, 1 heaped teaspoon of paprika and 1 heaped teaspoon of garam masala into a dry frying pan and toast for 1 minute to bring out the flavours. Tip into a large bowl.

2. Finely grate in the zest of 1 lemon, squeeze in the juice, crush in the garlic, peel and finely grate in the ginger, then add the yoghurt and 1 teaspoon of sea salt. Chop the chicken into 5cm chunks, then massage well with the marinade. Skewer the chicken, interspersed with wedges of 1 lemon and chunks of green or yellow chilli. Place on a tray, cover and refrigerate for at least 2 hours, preferably overnight.

3. For the sauce, peel and roughly chop the onions and garlic, deseed and finely chop the red chillies, and pick the coriander leaves, placing the stalks into a food processor. Add the onions, garlic and chillies and pulse into a rough paste. Put a splash of oil in a large casserole pan over medium-high heat, add the paste and cook for 20 minutes, or until golden and aromatic, stirring occasionally.

4. Add the ground coriander, turmeric, the remaining paprika and garam masala, cook for 2 minutes, then stir in the ground almonds. Scrunch in the tinned tomatoes, crumble in the stock cube and pour in 300ml of boiling water. Simmer for 5 minutes, then pour in the coconut milk and simmer for a further 20 minutes, or until thickened, stirring occasionally. Taste and season to perfection.

5. When you're ready to cook, preheat a barbecue, griddle pan or grill to high. Drizzle the skewers with oil, then cook, turning occasionally, until beautifully charred on all sides. Remove the chicken pieces straight into the sauce (discard the lemon wedges), simmer for a few minutes, then squeeze over the juice of the grilled lemons to taste.

6. Sprinkle with coriander leaves and serve with fluffy rice or warm naan bread. 

1. Heat olive oil in a large stock pot or Dutch oven. Add onion, carrots, celery, garlic powder, and onion powder. Season with salt and pepper. Cook, stirring for about 5 minutes over medium-high heat, until softened and slightly caramelized.
2. Stir in fresh minced garlic during the last 2 minutes of cooking.
3. Pour in chicken stock and stir, scraping up any browned bits. Add thyme. Bring to a boil, then simmer for a couple of minutes. Remove ⅓ cup of the stock and set aside to cool.
4. Stir in orzo and shredded chicken. Cook for 8–10 minutes (or according to package directions) until the orzo is nearly cooked. Stir frequently to prevent sticking.
5. Whisk cornstarch with the cooled chicken stock into a slurry, then stir it into the pot to slightly thicken the broth.
6. Add baby spinach and lemon juice, stirring until the spinach is wilted and everything is heated through. Adjust seasoning with more salt and pepper if needed.
7. Serve garnished with fresh parsley, thyme sprigs, and lemon slices.