Spiced Honey Chicken Thigh With Green Harissa, Yoghurt And Brown Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, 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 20-25 min or until it's tender with a slight bite, then once cooked, drain, return it to the pot and keep covered until serving

Added beans? Drain and stir through your cooked rice

Combine your ground coriander and ground smoked paprika in a large bowl with half your chilli flakes (can't handle the heat? Go easy!) and half your honey (you'll use the rest later!)

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Add the juice of half the lime[s] with a generous pinch of salt and pepper and a drizzle of vegetable oil and stir it all together

Add your chicken and give it a good mix up until well coated – this is your coated chicken

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the coated chicken to the pan and cook for 6-8 min on one side or until slightly charred

Peel and finely slice 1/4 of your red onion[s] and cut the remaining red onion[s] into wedges

Combine your white wine vinegar with 1 tsp [1 1/2 tsp] [2 tsp] sugar and add your sultanas with the sliced onion – these are your pickled onion & sultanas

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly chop into chunks

Once the chicken is charred on one side, turn the charred chicken over, then add the chopped pepper and onion wedges and cook for 1-2 min

Add 50ml [65ml] [85ml] cold water and cook with the lid on for 8-10 min or until cooked through (no pink meat!)

While the chicken is cooking, add your parsley and coriander to a food processor with the remaining chilli flakes (not a fan of spice? Just add a little!), remaining honey and remaining lime juice

Add your smoked sea salt flakes with a generous drizzle of olive oil and a pinch of salt and pepper

Blitz until smooth – this is your green harissa

Tip: Add a splash of water if it is looking a little dry – this will help blitz the sauce!

Once the chicken is cooked through, remove the lid and increase heat to high

Season with a pinch of salt and pepper and cook for a final 1-2 min or until all the liquid has been absorbed – this is your spiced honey chicken thigh