Mexican Spiced Chicken

When the water is boiling, add half the stock pot, a good pinch of salt and the brown rice to the pan. Cook until tender, 25-30 mins. Add more water to the pan if it is absorbed by the rice. Whilst the rice cooks, separate the broccoli into florets (mini trees). Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Zest and juice the lime.

Heat a frying pan over high heat and add splash of oil. Carefully add the chicken and cook until nicely browned, 2-3 mins on each side. Transfer to a lined baking tray (don't wash your pan we'll use it again) and roast on the top shelf of your oven for 15-17 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Discard the excess marinade.

When your chicken has 10 mins left, add the broccoli to the baking tray with the chicken. Roast until golden and crispy.

Once the rice is ready, drain in a sieve, then return to the pan. Cover with a lid to keep warm. It's time to make the sauce. Add the water (see ingredients for amount), remaining stock pot, coconut milk and Mexican spice mix to the frying pan you used earlier, on medium-high. Bring to the boil, dissolve the stock pot then reduce the heat and gently bubble for 2-3 mins.