John Whaite's sticky sesame chicken

Sticky. Sweet. Simple. Get the recipe for John Whaite's delicious chicken supper the whole family will love.

Serves 4Prep: 5 minutesCook: 35 minutes

Ingredients:50ml dark soy (plus extra to serve)50g black sesame seeds125g runny honey8 skinless boneless chicken thighs300g basmati rice

Method:

• Preheat oven to 200C/180 fan Gas 6

• Place the soy, sesame seeds and honey into a small saucepan and bring to the boil. Boil for a few minutes until well mixed, then add pinch of salt and stir through.

• Place the chicken thighs into a roasting dish and pour over the sauce. Coat the chicken pieces well then roast in the oven, uncovered, for 30 minutes.

• While the chicken roasts cook the rice. Rinse it well in a sieve under cold running water until the water runs clear. Tip the rice into a saucepan and cover with cold water. The water should be a good 2cm above the surface of the rice. Add a pinch of salt and 1 tbsp of oil. Bring the pan to a boil, then reduce the heat , cover with a lid and gently cook for 10mins.. Remove from the heat. Do NOT take the lid off and leave for another 10 mins.

Leave the chicken in the roasting dish and pour the sauce into another saucepan. Bring the sauce to the boil and reduce it until it’s a little thicker and stickier. Pour it back over the meat then serve the sticky chicken over the rice.

To Serve:Knob of butterDrop of oil200g fine beans, trimmed1 garlic clove, minced1cm piece ginger, mincedWhite sesame seeds

Method:

• Heat a small amount of butter and a drop of oil in a sauté pan and allow it to get hot. Add the beans and toss in the heat for a minute or two, then add the garlic, ginger and sesame and fry for a minute more. Serve with the chicken and rice.