Step 1 Marinate the chicken in the lemon zest, lemon juice, salt and spices in an ovenproof dish covered with clingfilm overnight, or for a minimum 4 hours.

Step 2 Arrange the plums around the chicken, sprinkle the sugar over, then drizzle over the 3tbsp olive oil. Cover with foil and cook for 1 ½ hrs at 180’C/160’C fan/ gas mark 4. Remove the foil and pop back in the oven for another 30 minutes.

Step 3 Meanwhile cook the shallot in a saucepan in 1 tbsp olive oil over a medium heat for 3 mins until softened. Add the rice and cinnamon and stir through shallots for 1 min. Increase the temperature and pour in the stock and cook for approx. 10 mins until all the liquid is absorbed. Stir the chickpeas, seasoning and herbs through the rice.

Step 4 Serve the rice with the chicken and plums, and spoonful’s of the cooking juices from the oven dish.