John Whaite served up tasty chicken with apricots and scotch bonnet spicy rice on Steph’s Packed Lunch.

The ingredients are: 500g chicken thigh fillets, diced, 1 tbsp sunflower oil, 1 onion, peeled and roughly chopped, 3 garlic cloves, peeled and sliced, 1–2 Scotch Bonnet chillies, deseeded and finely chopped, 2 tsp ground ginger, 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tbsp dried thyme, 2 tsp ground coriander, 1 tsp ground turmeric, 1 tbsp tomato puree, 250g tomatoes, roughly chopped, 350g basmati rice, 700ml chicken stock, 150g soft dried apricots, roughly chopped, 100g okra, Fine sea salt and freshly ground black pepper.

For the green pepper salsa: 1 green pepper, seeds removed, finely diced, 1 spring onion, finely sliced, 1 lime, juiced, 15g coriander, roughly chopped and Sea salt flakes.

See recipes by John in his book titled:A Flash in the Pan: Simple, speedy stovetop recipes available from Amazon now.