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To make the spice blend, combine the spices in a small dry frying pan and dry-toast the spices over medium heat, shaking the pan occasionally, until lightly fragrant. Transfer the spices to a spice grinder or mortar and pestle and crush to a coarse powder. Set aside.Heat the ghee in a large, heavy-based saucepan. Season the chicken cutlets with salt and pepper, then brown on both sides in the ghee. Remove to a plate. Return the pan to the heat with the onion, garlic and half the spice blend, stirring well to combine. Stir through the rice, chicken stock, macadamias, currants, olives and preserved lemon to the pan. Return the chicken cutlets to the pan, then bring to a simmer, cover and cook gently for 20 minutes. Turn off the heat and allow the pan to stand covered, for a further 10 minutes.Meanwhile, prepare the salad by combining the ingredients in a large salad bowl and tossing lightly to combine. Season to taste with salt and pepper.Serve the one pot chicken and rice with lemon, green olives and macadamias with the herb salad.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at