This dish was influenced by tofu and twice cooked rice.

1 lemon
5 chicken breasts
4 garlic cloves
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon French mustard
2 tablespoons soya sauce
2 tablespoon marmalade

1 large onion
3 carrots, peeled and sliced

1 teaspoon cornflour
water

Pick a container with a lid that will take all the chicken. I like to use a long flat plastic container with a lid.

Squeeze the lemon of all its juice into the container. Add the chicken and coat them in the lemon juice. Sprinkle the cumin and paprika on top. Pour in the soya sauce. Mix well. Add the marmalade and mustard mashing them into the liquid with a fork and coating the chicken. Chop the garlic and sprinkle over the chicken. Put the lid on the box and shake. Then live in the fridge for several hours. I did this step at lunchtime for an evening meal. Shake the box every time you open the fridge or get the kids to do this.

When you marinate chicken like this it takes on a soft delicate flavour and texture. You could swap out the lemon for cider vinegar but use half the suggested amount.

When you are ready to cook the chicken take it out of the fridge and bring it to room temperature. Heat 1 tablespoon of oil in the pan use olive oil or rapeseed oil. Slice the onion and fry it off don’t let it go brown. When it has become translucent add the chicken, cook until the underside is sealed. Turn the chicken over and continue to cook. After the chicken is cooked both sides six minutes or so add the carrots and the marinade and about a cupful of water. Cook bring the pot to the boil and reduce to a simmer. Cook for a further 20 minutes.

When the chicken is cooked taste it to see do the flavours need adjusting. Remove the chicken from the pan along with half the carrots. Whiz the remaining liquid, onions and carrot in the pan to create a smooth sauce. Mix the cornflour in a small container with water to make a paste and add this to the sauce, you will see it thicken but do cook out the cornflour. Stir the sauce well and keep the heat on it. You can choose to slice the chicken before adding it back into the sauce but I added the chicken and carrots back in to the sauce. Then I broke up the chicken with the wooden spoon.

This was served with basmati rice.

This dish did not need any salt as the soya sauce provided plenty of flavour.

Everyone ate it… okay son#3 the seven year old wanted the sauce on his rice and the chicken without sauce. I had kept one chicken breast without sauce. I know my kids!