Place the chicken in a plastic bag and add the marinade. Work the marinade into the chicken. Seal the bag and chill in the fridge for 1 hour or overnight if possible.
When ready to cook, preheat the oven to 180ºC, fan 160ºC, gas 4. Meanwhile, heat a non-stick oven proof ridged griddle pan. Add the oil and sear the chicken pieces for 5 minutes, turning once.
Add a splash of water to the pan, using a heatproof pastry brush, glaze the chicken pieces with the hot marinade and transfer to the oven. Roast for 15 minutes. Remove from the oven and baste again with the marinade and return to cook for a further 10 minutes.
Meanwhile, wash the rice and place in a saucepan. Cover with 450ml cold water. Add the turmeric, bring to the boil and simmer for 10 minutes, covered with a tight fitting lid. Fold in the sweetcorn and cook, covered for a further 5 minutes.
Spoon the rice onto plates and top with the chicken and serve with plenty of chopped herbs.
For the marinade see the recipe.
Recipe by Sally Mansfield