From Pan to Plate| Teriyaki Chicken Extravaganza with Brown Rice Bliss

Ingredients:

• 4 chicken thighs (with skin)
• 2 tbsp plain flour
• 1 shallot, peeled and halved
• 2 garlic cloves, peeled and halved
• 5g ginger
• 50g chestnut mushrooms, quartered
• 140g brown rice
• 280ml water
• Handful of tenderstem broccoli
• Ground rock salt
• Ground black pepper
• Rapeseed oil

➡️For the Teriyaki Sauce:

• 2 tbsp soy sauce • 2 tbsp mirin • 2 tbsp white wine • 1 tbsp muscovado sugar Garnish: • Black sesame seeds, toasted

Serves 2

Method:

1. Combine brown rice, water, and a pinch of salt in a pot. Bring to a boil, then reduce heat and simmer for about 20 minutes.
2. Season chicken thighs with salt and black pepper. Coat with plain flour. Heat rapeseed oil in a pan over medium heat. Fry chicken thighs (skin down) along with shallot, garlic, and mushrooms.
3. While the chicken is cooking, make the teriyaki sauce by combining soy sauce, mirin, white wine, and muscovado sugar.
4. Pour the teriyaki sauce over the chicken, mushrooms, and add a lid. Simmer for about 10 minutes.
5. While simmering, bring a pot of water to a boil with a pinch of salt. Poach the broccoli in the boiling water.
6. Turn the chicken thighs over, add the remaining teriyaki sauce, and baste the chicken a few times. Continue cooking until done.
7. Place the boiled brown rice in a bowl. Add the teriyaki chicken thighs, poached broccoli, and drizzle the remaining sauce with mushrooms over the dish. Sprinkle toasted black sesame seeds for garnish.
8. Serve and enjoy!