Tried out this recipe the other day and it was a huge success.
I have a fear of undercooking chicken, especially when covered in a dark marinade, so I might have left it on the stove for a little too long. With two fussy brothers who wouldn’t eat the greens suggested in Nigella’s original recipe, I had to make a few changes. Instead of bok choy I substituted shredded lettuce and cucumbers on top of a generous serve of sushi rice, which made for a refreshing summer dish. Broccolini might go nicely as well, cooked separately with some olive oil and pine nuts.
The sesame seeds were a personal addition more for presentation that flavour, but they do add a nice finishing touch.