Harissa paste (optional):

1. Soak chillies (4) in hot water for about 30 minutes.
2. Once chillies are ready, remove seeds and stalks (or leave the seeds for an extra punch).
3. Add chillies, garlic clove (1), salt (1/4 tsp), oil (15g), ground coriander (1/2 tsp), caraway seeds (1/2 tsp), and cumin (1/4 tsp) together and blitz Speed 10 / 10 seconds. Scrape down sides and repeat until a paste consistency has been reached.

Marinade:

1. Mix together the harissa paste (1.5 tsp per person) and yoghurt (15g per person) with salt to taste (approx. 1 pinch per person). You might find this easiest to do by weighing it into a bowl sitting on top of the mixer.

Chicken:

1. Add the chicken breasts (1 per person) to the marinade and coat thoroughly. Set aside while you prepare the other ingredients. You can do this an hour or two in advance and leave it to marinate longer.
2. Just before you're ready to start cooking everything, take a sheet of baking paper large enough to fit in the steaming attachment upper tray, crumple it up and wet it, then squeeze out any excess water. It's a great base to steam things which keeps your steamer from being covered in sauces and juices, especially if it's difficult to clean. Just make sure you don't flatten it completely and leave some space for the steam to come through the holes.
3. Put your dampened baking paper in the steaming attachment upper tray, leaving space around the edges for the steam to come through, place the chicken on it (leaving as many gaps as you can, especially if you're cooking six breasts) with any remaining marinade, and sprinkle with the smoked paprika (1/2 tsp per person). Put the lid on, and set aside.

Lentil and tomato stew:

1. Turn to Speed 8. Add the coriander (10g) and parsley (10g) to the bowl through the hole in the lid. Scrape out the herbs with a spatula and set aside, covered in the fridge.
2. Turn to Speed 8. Add the chilli (1) and garlic cloves (3) to the bowl through the hole in the lid. Turn the blades off.
3. Add oil (10g). Turn to Speed 4.  Drop the onion (1) onto the running blades, and leave to run for about 5 seconds until roughly chopped. Scrape down sides.
4. Program 4 minutes / Steaming Temperature / Reverse+Speed 1, measuring cap off.
5. Add the cumin (2 tsp), coriander (2 tsp), cinnamon (2 tsp) and turmeric (1 tsp). Program 1 minute / 100C / Reverse+Speed 1, measuring cap off.
6. Add the stock (650g), chopped tomatoes (400g), lemon juice (30g) and soaked and drained lentils (200g) to the bowl. Give a quick stir with your spatula before replacing the lid.
7. Add the marinated chicken to the upper tray of the steaming attachment and set the steaming attachment in place. Program 15 minutes / Steaming Temperature / Reverse+Speed 1.5, measuring cap off.
8. Carefully remove the steaming attachment upper tray and lid and set to one side while you quickly put the green beans (80g per person) in the lower dish of the steaming attachment. Make sure there are plenty of gaps between the beans for the steam to get through and replace the upper tray and lid. If you are cooking six chicken breasts and can see that they're not cooking completely evenly, move them around at this point. Program 10 minutes / Steaming Temperature / Reverse+Speed 1.5.
9. Once the time is up, check your chicken is cooked through. Set the steaming attachment aside. Check the lentils have cooked to your preferred texture. If not, continue cooking for another 10 minutes. Check seasoning. Add more seasoning if preferred.
10. Add the chopped herbs, salt and freshly ground pepper (to taste) and stir the herbs and seasoning in. Mix Reverse+Speed 3 / 5 seconds.
11. Taste again, and if you're happy, tip in the tomatoes (400g) and stir with your spatula (to avoid breaking them up). Leave to warm through for a minute. You could slice the chicken breasts into 4 or 5 pieces on the diagonal at this point, to present them.
12. Ladle the lentil and tomato stew into warmed bowls, top with the green beans and chicken, and garnish with the reserved herbs. Enjoy!