12 skinless and boneless chicken thighs

6 plum tomatoes, cut into quarters

300g cooked brown rice

6 finely chopped spring onions

parmesan, finely grated to garnish

For the marinade

250ml extra virgin olive oil

3 cloves garlic

50g soft dark brown sugar

zest and juice of 1 lemon

15g sea salt

15g smoked paprika

30ml sherry vinegar

30g finely chopped rosemary

5g turmeric


1. Mix all marinade ingredients together, then divide into 2 bowls

2. Put chicken in one bowl and tomatoes in the other. Cover both and leave overnight

3. The following day, take the chicken out of the marinade and roast at 200°C for about 20 minutes

4. Mix the onions with the rice

5. Serve tomatoes and marinade on top of the rice, place the chicken on top, and garnish with cheese

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