6 skinless chicken thighs, bone-in 1/2 an onion, finely chopped 2 cloves garlic, minced 1/2 cup honey 1/2 cup low-sodium soy sauce 4 tbs tomato puree/paste 2 tsp sesame oil 3 tsp cornflour/cornstarch 1/4 cup water 2 cups broccoli florets, chopped into bite sized peices + 1tsp sesame oil for frying Rice or quinoa, to serve Toasted sesame seeds, to serve

Place the thighs in the bowl of a slow cooker.

Combine the onion, garlic, honey, soy sauce, tomato puree and oil in a bowl, and pour over the chicken. Cook on low for at least four hours, preferably six, turning occasionally to ensure the thighs cook evenly.

20 mins before you want to serve, prepare the rice according to packet instructions, and remove the chicken from the slow cooker.

Combine the cornflour and water in a cup or small bowl to create a slurry, and add it to the remaining sauce in the slow cooker, turning the temperature up to high to allow the sauce to thicken. While it thickens up, shred the chicken with a fork and discard the bones.

Add the shredded chicken back to the thickening sauce, turning the mixture occasionally.

In a skillet or frypan, heat 1 tsp of sesame oil over a medium-high heat. Stir fry the broccoli pieces, until they turn a fresh rich green colour and their outsides look moist, but they’re still fairly firm to bite (no mushy broccoli here, thanks!)

Lay the broccoli over the rice, and top with a good dollop of the chicken/sauce mixture, then sprinkle with sesame seeds.