Lemon Sesame Chicken with Spinach Cranberry Rice and Sumac Yoghurt Drizzle

Steps

1. a full kettle to the boil.
2. Combine rice, water and salt in a large pot and bring to the boil. As soon as it boils, cover with a tight fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. While rice is cooking, prepare chicken. In a small bowl mix together honey, lemon juice and water. Set aside. Pat chicken dry with paper towels, slice each breast widthways into 2cm strips and season with salt and pepper. Heat a drizzle of olive oil in a large fry-pan (preferably nonstick) on medium to high heat. Cook chicken, in batches, for 2–3 minutes each side until browned and just cooked. Return all chicken to pan with honey lemon mixture, toss to coat and reduce until sauce is sticky, about 30 seconds. Remove pan from heat and sprinkle with sesame seeds.
4. While chicken is cooking, add broccoli to a medium, heat-proof, bowl and cover with boiling water. Leave for 6 minutes then drain and season with salt and pepper. When rice is cooked fold through spinach and cranberries.
5. Mix all sumac yoghurt drizzle ingredients together in a small bowl.
6. Spoon rice onto plates, top with chicken and broccoli then drizzle over sumac yoghurt.