• 60 ml (2 fl oz/¼ cup) olive oil
• 2 tablespoons dijon mustard
• 80 ml (2½ fl oz/⅓ cup) Worcestershire sauce
• 1 tablespoon tomato paste (concentrated purée)
• 90 g (3¼ oz/¼ cup) honey
• 1 lemon, juiced
• 4 boneless, skinless chicken thigh fillets
• 1 onion, thinly sliced
• 4 spring onions (scallions), white part only, thinly sliced
• 1 tablespoon soy sauce
• 370 g (13 oz/2 cups) cooked long-grain rice
• 20 g (¾ oz/1 bunch) chives, finely snipped

Put 1 tablespoon of the olive oil in a large bowl with the mustard, Worcestershire sauce, tomato paste, honey and lemon juice. Stir to combine, then add the chicken thighs and toss to coat them in the marinade. Cover with plastic wrap and refrigerate for 2 hours.

Preheat the oven to 180°C (350°F). Line a roasting tin with baking paper. Transfer the chicken to the tin and roast for 10-15 minutes, basting occasionally, until the chicken is cooked through.

Meanwhile, heat the remaining 2 tablespoons of olive oil in a large frying pan over medium heat and fry the onion and spring onion for 10 minutes, or until well caramelised and quite dark in colour. Add the soy sauce, then the rice and chives and stir until well combined. Serve the chicken with the fried rice and a green salad.