Chicken & Garlic Rice Traybake with Herby Slaw

Preheat the oven to fan 180°C. Bash the garlic, trim and thinly slice the ginger and spring onions. Wash the rice until the water runs clear.

Add the soy sauce, honey, 5-spice and bashed garlic into a bowl. Mix the chicken thighs through until coated.

Place an oven-proof frying pan over medium heat with a drizzle of oil (if you don’t have one you can transfer the dish into a baking tray before roasting). Once hot, add the chicken, and sear on one side (keep the chicken marinade). Transfer to a plate.

Add the spring onions whites and ¾ of the greens along with the ginger into the empty pan. Stir-fry until softened and fragrant, 1-2 mins. Tip the rice in with the chicken stock. Let it come to a boil, place a lid on and turn the heat down to low for 10 mins.

Uncover, place the chicken thighs on top, seared side up, and drizzle over the marinade. Place the lid back on, and transfer into the oven for 10 mins. Then, remove the lid and leave it in the oven for another 7-10 minutes, until the chicken is fully cooked and starting to char in places.

Meanwhile, trim and finely slice the sugar snap peas, slice the carrots into thin matchsticks, pick the coriander leaves and thinly slice the stems. Toss them all together with the sesame seeds. Right before serving, drizzle over some olive oil.

Once the chicken is cooked, remove the pan from the oven. Transfer the chicken to a board and let the rice rest for 5-10 mins before fluffing.

Once your chicken and rice are rested, slice the chicken. Share the rice in boxes or bowls. Add the chicken on top. Serve with the slaw and dress it with a wedge of lime.