Directions

1. Combine yoghurt, garlic, ginger, lemon, oil and spices in a large non-metallic bowl.

2. Cut 2 slits in the top of each chicken thigh. Add to yoghurt mixture and toss to coat well (If you like, you can cover bowl with plastic wrap and refrigerate for at least 4 hours or overnight, however this isn't necessary).

3. Meanwhile, cook basmati rice according to packet directions. Drain and allow to cool.

4. Preheat oven to 220°C / 425°F / Gas Mark 7. Grease and line a large baking dish with baking paper. Add chicken. Cook for 30 minutes or until cooked through.

5. Meanwhile, combine cooked rice, spring onion, celery, cucumber, coriander, mint and cashews.

6. Divide rice salad and chicken thighs between a plate and a lunchbox. Place lunchbox in the fridge to enjoy for lunch tomorrow.

7. Serve with lemon wedges and yoghurt.