Notes
Ingredients
150g basmati rice
4 chicken thigh fillets
1/2 head broccoli, cut into florets
1 red onion, cut into 8 wedges
1 tbsp. sesame seeds
100g hoisin sauce
1 clove garlic, crushed
Method
Preheat the oven to 180°C fan/200°C/gas mark 6.
Place the basmati rice in a saucepan, top with 300ml water and a pinch of salt. Cover with a lid, bring to the boil and then turn down to a low summer. Cook for 10 minutes before removing from the heat, but leaving the lid on to let the rice finish cooking in its steam.
Meanwhile, place the chicken, broccoli and red onion on a baking tray. Drizzle with oil, season with salt & pepper, toss and then roast on the middle shelf for around 18 minutes, until the chicken is cooked through and the veg is tender.
While the chicken, veg and rice are cooking, toast the sesame seeds. Place them in a dry frying pan over a medium heat, and stir them regularly for around 2 minutes, until toasted. Once ready, tip into a bowl and set aside (if you leave them in the pan they'll keep cooking and burn).
When the chicken is almost ready, put the hoisin sauce, garlic and 50ml water in the sesame oil pan and bring to a simmer, bubbling until thickened slightly. Remove the chicken from the oven and add to the pan, to coat in the sauce so it becomes glossy. Add a little more water if needed.
Serve the chicken and veg on top of the rice. Drizzle with any leftover sauce and top with the sesame seeds.