Tamarind & Coconut Chicken Thigh With Zesty Pumpkin Seed Broccoli

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Take your chicken out of the fridge, open the packet and let it air

Combine your tamarind & coconut curry paste with a small drizzle of olive oil and a pinch of salt and sugar in a small bowl

Give everything a good mix up – this is your marinade

Add your chicken to the marinade and give everything a good mix up, then set aside

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

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

Once hot, add the marinated chicken and cook for 3 min on each side or until lightly browned

(Doubled your protein? Use 2 pans!)

While the chicken is browning, cut your broccoli into small florets

Peel and finely slice (don't chop!) your garlic

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

Chop your coriander roughly

Boil a kettle

Transfer the browned chicken to a baking paper-lined baking tray and put the tray in the oven for 12-14 min or until cooked through (no pink meat!) – this is your tamarind & coconut chicken

Reserve the pan

Wipe the reserved pan clean and return it to a medium-high heat with a little olive oil, once hot, add the broccoli florets with 1 tsp [2 tsp] [3 tsp] flour and give everything a good mix up

Add 120ml [150ml] [200ml] boiled water and cook, covered, for 5-6 min until beginning to soften

Once slightly softened, add the sliced garlic, chilli flakes (can't handle the heat? Go easy!), pumpkin seeds and soy sauce with a squeeze of lime juice and a pinch of sugar

Cook, covered, for a further 2-3 min or until the broccoli is tender with a slight bite and once cooked, toss through the chopped coriander – this is your zesty chilli broccoli