Sticky Peri Peri Chicken

a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

b) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam.

c) Meanwhile, drain the sweetcorn in a sieve. 

d) Heat a drizzle of oil in a large frying pan on high heat.

a) Once the oil is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Once cooked, transfer the corn to a small bowl and wipe the pan clean.

b) Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces.

c) In another medium bowl, combine the red wine vinegar and olive oil for the dressing (see pantry for amount). Set aside.

a) Pop the pan back on medium-high heat with a drizle of oil.

b) Add the onion to the pan and fryuntil softened, 4-5 mins.

c) Stir in the garlic and Central American spice mix. Cook for 1 min. Return the charred corn to the pan. 

d) Pour in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer for 1-2 mins.

a) When the rice is cooked, add to the frying pan along with the butter (see pantry for amount). Stir to combine, then remove from the heat.

b) Taste the rice and season with salt and pepper if needed.

c) When everything's ready, toss the rocket leaves in the dressing until evenly coated. 

a) Share the chicken thighs between your plates. 

b) Serve with the charred corn rice on the side. Finish with a drizzle of yoghurt and the rocket leaves alongside.

Enjoy!