Chicken Rice Bowl

Steps

1. 1Preheat the oven

   Preheat the oven to 180°C.

2. 2Cook the rice18 min

   Rinse the sushi rice 2-3 times in cold water. Add the sushi rice to a small saucepan or a rice cooker and add 250g of fresh water, a little salt and a little sugar. Set over a medium heat, bring to a boil, reduce the heat to the lowest setting and pop a lid on. Cook for 8 minutes and then remove from the heat, allow to rest for 10 minutes. Rice cooker, well, just turn it on.

   If using a rice cooker, simply turn it on and let it do its work.

   Sushi riceSaltSugarWater
3. 3Cook the chicken18 min

   Season the chicken breast and add to a cold frying pan with a shot of olive oil. Set over a medium-high heat and allow the skin to render and begin to crisp, this will take about 10-12 minutes. Toss in the purple sprouting broccoli and then slide into the oven, the chicken still skin-side down, for 6 minutes.

   Start the chicken in a cold pan to render the skin slowly and achieve maximum crispness.

   Chicken breastBroccoliOlive oil
4. 4Make the tahini sauce

   Add the tahini, soy, vinegar and chilli oil to a small container and mix together. Add a little water if you need to loosen.

   Adjust consistency with water until the sauce is pourable but still thick.

   TahiniSoy sauceRice vinegarChili pepper
5. 5Prepare the fresh salad

   Dice the avocado and cucumber and toss into a bowl with finely chopped coriander (stems and all), season with salt and lime juice.

   Use the entire coriander plant—stems have great flavor.

   AvocadoCucumberCoriander seedsLimeSalt
6. 6Rest and dress5 min

   Remove the chicken from the oven and flip it over. Rest for 5 minutes. Toss the roasted broccoli with a little of the spicy sesame sauce.

   Chicken breastBroccoliTahini
7. 7Assemble and serve

   Divide the rice between warm bowls, top with chicken, broccoli and your fresh salad. Serve with extra tahini sauce and lime.

   Sushi riceChicken breastBroccoliTahiniLime