Hot Honey Chicken with Feta

Instructions

1. 1

   Cut the broccoli into small florets, thinly slicing the tender stem. Use boneless, skinless chicken breast and divide it into four similar portions. Without rinsing the chicken, pat it dry and flatten between sheets of baking paper to an even 1.5 cm thickness. Season with 0.5 tsp salt, the black pepper, garlic powder and smoked paprika. Wash your hands and clean surfaces and utensils that touched raw chicken.

2. 2

   Put the uncooked rice, 520 ml water and remaining 0.5 tsp salt in a 3-litre saucepan. Bring to a boil over high heat, cover tightly and reduce to low. Simmer for 11 minutes, then quickly spread the broccoli over the rice without stirring. Cover and simmer for another 7 minutes. Remove from the heat and leave covered for 5 minutes. Cook the chicken alongside this stage.

3. 3

   While the rice cooks, heat a 30 cm frying pan over medium-high heat for 2 minutes. Add half the olive oil and two chicken portions. Cook for 4–5 minutes per side, lowering the heat to medium if the spices darken too quickly, until the thickest part reaches 74°C/165°F. Transfer to a clean plate using clean utensils and cover loosely.

4. 4

   Add the remaining olive oil and cook the remaining chicken in the same way, checking that each portion reaches 74°C/165°F. Transfer to the plate. Allow about 20 minutes for both batches.

5. 5

   Take the frying pan off the heat for 1 minute. Add the honey, hot sauce, red pepper flakes and apple cider vinegar. Return to low heat and stir for 1–2 minutes, scraping up browned but not burnt bits, until the glaze is warm and lightly bubbling.

6. 6

   Fluff the rice and divide it and the broccoli among four plates. Add the chicken, spoon over all the hot honey glaze and crumble the feta over the top.