Fill and boil the kettle. Rinse the rice under cold water then tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Cover, bring to the boil then turn the heat right down. Simmer for 20-25 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and set aside, lid on, for 5 mins to steam the rice and keep it warm.

Warm a frying pan on a medium heat and add 1 tbsp olive oil. Add the chicken breast mini fillets and fry for 3-4 mins on each side, till golden. Lift them out of the pan onto a plate.

While the chicken fries, peel and thinly slice the red onion. Peel and grate the garlic and ginger. Finely chop the chilli, halving it and flicking out the seeds first if you prefer less heat. Halve the oranges and squeeze the juice into a small bowl. Fill and boil the kettle.

Add the onions to the empty chicken pan. Fry for 4 mins till slightly softened and glossy. Add the ginger, garlic and chilli. Tip in 2 tsp fennel seeds and fry for 2 mins, stirring.

Pour the dish of orange juice into the pan, along with 1 tbsp tamari and 200ml boiling water. Stir, then add the chicken back to the pan and bring the sauce up to a bubble. Turn the heat down low and pop on a lid (use a baking tray if you don't have a lid that fits) and simmer for 8 mins. Stir once or twice and add a splash or 2 more water if the sauce is reducing too quickly.

While the chicken is simmering, trim the dry ends from the cavolo nero and finely shred the leaves. After 8 mins, add the cavolo nero to the pan and stir. Cook for 5 mins, lid off, to soften the cavolo nero. Add more hot water if needed. Taste the sauce and add more tamari or some freshly ground pepper if you think it needs it.

Fluff the rice with a fork and divide it between 2 warm plates. Top with the orangey ginger chicken and serve.