INGREDIENTS

For the chicken:

• 2 tablespoons (20 ml) tamari sauce
• Juice 2 small-medium lemons
• 1.5 teaspoons (15 ml) freshly grated ginger
• 1 tablespoon brown sugar
• 2 garlic cloves, peeled and minced
• 12 free-range chicken thighs, excess fat trimmed

For the rice:

• 2 cups basmati rice
• 2 teaspoons nori seaweed flakes
• 1 tablespoons black sesame seeds
• 2 tablespoons tamari

You will also need:

• Handful fresh coriander leaves
• 4 – 5 spring onions, finely sliced crossways
• 1 long green chilli – deseeded, very finely sliced
• Freshly ground black pepper
• Extra lemon wedges (optional)
• Extra tamari
• Extra brown sugar

METHOD

1. Whisk tamari, lemon juice, ginger, brown sugar and garlic in a large mixing bowl then add the chicken thighs, using clean hands massage the marinade into the meat thoroughly. Cover bowl with cling wrap and place in the fridge to chill and marinate for 2 hours (or longer if you have the time, you can even do this overnight).
2. Add rice to a strainer and rinse thoroughly, do this 2 or 3 times to wash away all the starch, add to a medium-sized saucepan along with 3 cups of water. Set over high heat and bring to a boil then turn the heat right down to very low and cover the pot with a tight-fitting lid. Simmer rice for 12-14 minutes then turn the heat off and allow pot to stand, covered for a further 10 minutes. Remove lid and fluff up with a fork before turning out into a large mixing bowl.
3. Into the rice add the nori flakes, sesame seeds and season to taste with freshly ground black pepper ~ you won’t need salt as the tamari is salty itself. Using a fork ‘rake’ all the ingredients together, in the process breaking up all the grains of rice to separate them. Once everything is evenly combined, turn rice out into a serving dish.
4. To cook the chicken, spray a griddle pan or a normal non-stick frying pan with a little light olive oil and heat until hot. Drain the marinade into a separate bowl and add an extra tablespoon of brown sugar and tamari, stir to combine.
5. Add the chicken thighs in two batches along with some of the marinade and cook for 3-4 minutes before turning over and repeating on the second side about a further 6-7 minutes or until fully cooked through. Feel free to splash in a little extra lemon juice or tamari as the chicken thighs fry if you think they need it.
6. Serve chicken hot with the rice, scattered with green chilli, coriander, spring onion and extra tamari sauce on the side.