Preheat the oven to 200'C and line a baking tray with foil.

In a bowl mix the ingredients for the marinade (marmalade, lemon juice, garlic paste, ginger, soy sauce, sesame oil) until fully combined.

Lay the chicken thighs out in the tray, and pour over half the marinade, making sure they are coated. Set aside the other half and place the thighs in the centre of the oven for 15 minutes.

After 15 minutes, remove the chicken, baste and then cover with the rest of the marinade. Place back in the oven for another 30 minutes, basting again after approximately 15 minutes.

To make the rice, beat the eggs and soy sauce in a bowl. In a large wok, add the rapeseed oil and turn onto a high heat. Fry the spring onions for 1 min then add the eggs/soy sauce. Stir until it starts to scramble, add the rice and stir fry for 3-4 minutes.

Serve up! To serve, dish out the rice and portion out the chicken breasts - sprinkle with lemon zest and spring onion to finish. If you want to use the sauce on the side, pour it into a pan and boil for 5 minutes to thicken before pouring over or serving on the side.