Sticky Peri Peri Chicken Breast

a) Pour the boiled water into a large saucepan with 0.25 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. 

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

b) Once 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.

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

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

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

c) Stir in the tomato puree, garlic and Central American spice mix. Cook until fragrant, 1 min. Return the charred corn to the pan. 

d) Pour in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts). 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.

a) When the chicken is cooked, drizzle over the honey (see pantry for amount) and turn to coat evenly.

a) When everything's ready, slice the roasted chicken into 2cm thick slices.

b) Finish by drizzling the yoghurt over the chicken.

c) Serve the rocket leaves alongside with a drizzle of oil. 

Enjoy!