Crispy Chicken With Creamy Sweet Potato & Green Bean Rice

Take your chicken out of the fridge, open the packet and let it air, then boil half a kettle

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Trim, then chop your green beans in half, peel and chop your sweet potato[es] into bite-sized pieces

Dissolve your chicken stock mix in 250ml [375ml] [500ml] boiled water

Rinse the brown rice, then add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until later

While the rice is cooking, heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Pat the chicken thighs dry with kitchen paper and season them generously on both sides with salt

Once hot, add the chicken thighs, skin-side down and cook for 10 min or until the skins have browned and crisped

Meanwhile, heat a separate large, wide-based pan (preferably non-stick with a matching lid) over a medium heat with a drizzle of olive oil

Once hot, add the sliced onion with a pinch of salt and cook for 3 min or until beginning to soften

Once softened, add the chopped garlic, chopped sweet potato and dried thyme and cook for 3-4 min further or until fragrant and starting to brown

Once starting to brown, add the chicken stock and halved green beans and cook, covered, for a final 10 min or until the sweet potato is fork-tender

Once browned, turn the crispy chicken thighs and cook them for a further 6 min or until cooked through (no pink meat!)

Once done, transfer the chicken to a clean board and set aside to rest for a couple of min

Once the sweet potato is fork-tender, add the brown rice and half the crème fraîche (you'll use the rest later!) to the pan and give everything a good mix up until fully combined

Season with a pinch of salt – this is your creamy sweet potato & green bean rice