Sabrina Ghayour served up a tasty spiced spatchcock chicken with quince glaze and bejewelled vermicelli rice on Saturday Kitchen.

The ingredients for the spiced spatchcock chicken: 4 tbsp olive oil, 1 heaped tbsp baharat (or ½ tbsp mix of cumin, paprika, ginger, clove, cinnamon and cayenne), 1 medium chicken, spatchcocked, salt and freshly ground black pepper.

For the chicken glaze: 100g membrillo (quince paste) and 100ml apple juice.

For the bejewelled vermicelli rice: 2 tbsp olive oil, 1 onion, diced, 2 garlic cloves, chopped, 100g cut vermicelli, 425g basmati rice, 1 tsp cinnamon, 1 tsp ground cumin, 50g butter, plus extra for serving, 50g dried apricots, chopped, 50g dried cranberries, chopped, 50g toasted pine nuts and 50g slivered pistachios.

To serve: 15g fresh parsley, roughly chopped and 50g pomegranate seeds.

See recipes by Sabrina in her book titled: Simply: Easy everyday dishes: The 5th book from the bestselling author of Persiana, Sirocco, Feasts and Bazaar available from Amazon now.