Marinade the chicken pieces in the chermoula for a couple of hours or overnight.

Fry the onion and the peppers in 2 tablespoons of the oil, until soft. Leave in the pan on a low heat.

Cook the rice, by heating a tablespoon of oil in a pan. Keep stirring the rice to coat it with the oil. As the pan heats the rice will turn white, once it all looks like that, add cold water to halfway up the pan. Allow the water to come to the boil, turn the heat down and let is simmer for about 10 minutes. Taste a rice kernel and if it is soft and the rice has absorbed most of the water, you can drain the rice.

Start cooking the chicken pieces in a frying pan. Have the heat medium hot and the pieces will start to brown quickly. Keep turning the chicken and after 10 minutes they should be cooked.

Add the rice to pan with the onion and peppers. Stir and mix, then put on a plate or dish.

Top with the chicken pieces and garnish with some coriander leaves.