Ingredients
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
Method
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
If you make any of the recipes from the show, send us in a picture to sundaybrunch@channel4.com
