Honey and Lemon Sesame Chicken

Ingredients:

500g free-range chicken thighs

2 tsp cornflour

300g green beans

25g honey

1 lemon

1 tbsp wholegrain mustard

1 brown onion

1 handful of fresh flat-leaf parsley

3 large white potato

1 tbsp sesame oil

10g white sesame seeds

1 chicken stock cube

160g almond yoghurt

Method:

1. Preheat the oven to 240C / fan 220C / gas mark 8. Boil a kettle. Dissolve the stock cube in a jug with 200ml boiling water. Heat a large dry frying pan on a medium heat and toast the sesame seeds for 3-4 mins, until golden.

2. Dice the potatoes into small cubes. Finely dice the onion. In an ovenproof dish, mix the potatoes with half the onion and 1 tsp oil; season with sea salt and black pepper. Bake for 35-40 mins, turning occasionally.

3. Heat a medium frying pan with 1 tbsp oil on a medium-high heat. Season the chicken with sea salt, then cook for 2 mins on each side, until golden. Transfer to a plate (keep warm).

4. Keeping the pan on the heat, add the remaining onion and soften for 3-4 mins. Add the stock, mustard, the juice from the lemon, sesame oil, honey and yoghurt. Simmer for 5 mins. Meanwhile, stir the cornflour into 50ml water.

5. Stir the cornflour mix into the sauce, then return the chicken to the pan and simmer for 10 mins, until cooked through. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Chop the parsley, then add half the parsley to the sauce.

6. Trim the beans and place in a saucepan of boiling water. Boil for 3-4 mins, then drain.

7. Serve the chicken with the potatoes and beans. Spoon over the sauce; garnish with the sesame seeds and remaining parsley.