Diced chicken in shallots and leek cream sauce

Cook basmati rice according to package instructions, fluff with a fork and set aside covered to keep warm. Slice shallots thinly and cut leek into thin half-moons, using only the white and light green parts. Mince the garlic. In a large sauté pan, melt butter with olive oil over medium heat. Add shallots and leek and cook gently for 8–10 minutes until softened and lightly golden. Add garlic and cook for 1 minute, then deglaze the pan with white wine, scraping up any fond. Let it reduce by half, about 2 minutes. Add diced chicken breast (roughly 2cm cubes) and chicken stock. Season with salt and white pepper. Cook over medium heat for 6–8 minutes, stirring occasionally, until chicken is just cooked through. Stir in heavy cream, dijon mustard, and lemon zest. Reduce heat to low and simmer for 5 minutes until the sauce thickens and coats the chicken. Plate the rice in a wide bowl and spoon the chicken cream sauce generously over the top. Finish with a generous sprinkle of black sesame seeds for texture and visual contrast. Serve immediately. Tip: For a silkier sauce, remove the chicken temporarily and use an immersion blender to partially blend the leek and shallot base before adding the cream — this creates a velvety, restaurant-quality texture while keeping the chicken tender and intact.