Sticky Soy Chicken & Chilli Crisp Tomatoes

Heat the oven to 200°C. Pat the chicken dry and season with salt. Place the chicken, skin-side down, into an ovenproof frying pan. Set the heat to medium-high and cook for 8-12 mins until the skin turns golden and the chicken can easily flip over.

Meanwhile, stir the soy sauce, sugar, rice vinegar and water together in a bowl. Once the chicken skin is crispy, turn the thighs skin-side up and pour the sauce into the pan. Transfer to the oven and roast for 20-25 mins, until cooked through.

Cook the rice following packet instructions.

Remove the chicken from the oven and place the pan straight over a medium heat to reduce the sauce. It should glaze the chicken nicely.

Meanwhile, for the salad, trim and thinly slice the spring onions, then chop the tomatoes into bite-sized chunks.

Put the chilli oil into a large bowl and stir through the rice vinegar. Season with salt, then add the tomatoes and spring onion. Toss well.

Share the rice between bowls, then top with the chicken and tomato salad. Drizzle the pan juices over the chicken.