Trim and finely slice the leeks. Trim the green beans. Finely chop the chives. Slice the lemon into wedges. Boil the water and dissolve the chicken stock cube in it.

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the the chicken thighs and cook for 3 min on each side until golden brown.

Meanwhile, add the basmati rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover with a lid and simmer for 10-12 min or until all the water has absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

Meanwhile, once the chicken is browned, add the sliced leeks to the pan and cook for a further 4 min until softened. Once softened, add the chicken stock, cream cheese, cooking cream, grainy and Dijon mustard and simmer for a further 5 min.

Meanwhile, cook the green beans in a pot of salted boiling water for 3-4 min until tender. Drain once tender.

Add a squeeze of lemon juice and the chopped chives to the Dijonnaise. Season generously with freshly ground black pepper and garnish with any remaining lemon wedges. Serve over the basmati rice.