Step 1

To make the tomato & chilli jam, place tomato, chilli and garlic in the jug of a blender and blend until smooth. Transfer chilli mixture to a medium saucepan. Add the sugar, vinegar, ginger and soy sauce, and season with sea salt flakes. Bring to the boil over high heat. Reduce heat to medium and cook, stirring occasionally, for 30-35 minutes or until jam thickens. Set aside for 30 minutes to cool.

Step 2

Meanwhile, place chicken in a glass or ceramic dish. Combine oil, 2 tablespoons of the fresh coriander, ground coriander, lemon rind and half the lemon juice in a jug. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

Step 3

Preheat a barbecue grill on high. Remove chicken from marinade and season with salt and pepper. Cook on preheated grill for 7 minutes each side or until cooked through. Transfer to a plate and drizzle with remaining lemon juice. Cover with foil and set aside for 5 minutes to rest.

Step 4

Meanwhile: cook rice in a saucepan of boiling water following packet directions or until tender. Drain well. Return to the pan. Add pine nuts and remaining fresh coriander. Gently toss until just combined.

Step 5

Divide rice mixture among serving plates. Top with chicken and drizzle with tomato & chilli jam. Serve with rocket.