Homemade ‘Marmalade’ Sticky Chicken

LH: Now mix together your soy sauce and black garlic teriyaki sauce and add to your honey orange mixture, to make the homemade ‘marmalade’.

Pour half of this over the chicken and keep the rest for later. Use a wooden spoon to make sure the sauce coats all the chicken. Put in the oven for 40 mins. After 20 mins, take the chicken out of the oven and pour over the remaining sauce, pop it back in the oven.

Boil 700ml of water (exactly) with your chicken stock in a pot. Once it is boiling, add the rice, turn the heat to the lowest setting, place a lid on the pot and leave bubbling away for 10 mins. After the 10 mins are up, take off the heat and leave for another 10 mins. Tip: To make sure your rice is perfect, don’t touch the lid until 20 mins are up!

Peel the carrots, then slice the carrots and courgettes into finger length batons. Roughly chop the coriander.

Place a shallow frying pan on medium heat, add the veggies along with ½ cup of water, 1 tsp of salt, 2 tbsp of butter and 2 tbsp of sugar (if you have it. If you don’t have any butter use olive oil). Bring to the boil and then turn the heat to low, cooking for about 5-6 mins. Drain the water, leaving 1-2 tbsp in the pan and cook a little longer to evaporate this. Tip: Remember to keep stirring, making sure you glaze the vegetables without burning them! Stir through half the chopped coriander.