Sticky Chicken Thigh With Chilli & Tahini Salad And Rice

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

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the chopped garlic, your toasted sesame seeds and chilli flakes (can't handle the heat? Go easy!) to the pan with a pinch of salt

Cook for 1-2 min or until the garlic has started to brown

Once slightly browned, transfer to a large bowl and set aside for later, reserving the pan – this is your chilli & garlic oil

Return the reserved pan to a high heat with a drizzle of vegetable oil

Pat the chicken dry and season them a pinch of salt

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

Once browned, flip the chicken and cook them for a further 8 min or until cooked through (no pink meat!)

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Bash your cucumber with a rolling pin and chop it into large, bite-sized pieces – this is your smashed cucumber

Tip: Bash the cucumber in its bag to avoid mess!

Chop your tomato[es] roughly

Once your chicken is cooked, add in your ketjap manis and flip your chicken until fully coated – these are your sticky chicken

Add the smashed cucumber and chopped tomatoes to the bowl with the chilli & garlic oil, your rice vinegar and tahini

Give everything a good mix up – this is your chilli & tahini salad

Trim, then slice your spring onion[s]