Ingredients

• 2 tbsp olive oil
• pinch cayenne pepper
• salt and freshly ground black pepper
• 1 chicken thigh
• bone removed
• 1 tbsp clear honey
• 1 tbsp sesame seeds
• 2 tbsp olive oil
• 1 red chilli
• chopped
• 2 tbsp chopped fresh parsley
• 150g/5oz long grain rice
• cooked according to packet instructions
• salt and freshly ground black pepper
• 2 whole fresh chives

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the honey sesame seed chicken
• heat an ovenproof chargrill pan over a medium heat. Mix the olive oil
• cayenne pepper and seasoning in a bowl
• and coat the chicken with the mixture.
• Fry the chicken for 3-4 minutes in an ovenproof frying pan over a medium heat
• or until crisp and golden-brown. Drizzle the honey over the chicken and bake in the oven for 10-12 minutes
• or until the chicken is cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Remove the chicken from the oven and sprinkle with the sesame seeds.
• For the chilli and parsley rice
• heat one tablespoon of the oil in a separate frying pan over a medium heat. Fry the chilli
• parsley and rice for 4-5 minutes
• and season to taste with salt and freshly ground black pepper.
• To serve
• brush the insides of a teacup or similar with the remaining oil. Spoon the chilli and parsley rice mixture into the cup
• press the rice down so that the rice moulds to the cup
• then turn the rice out onto a plate. Place the honey and sesame seed chicken on top of the rice
• and garnish with the fresh chives.