Clare Smith served up tasty Charred Chilli Chicken with Jasmine Rice and Roasted Peanuts on James Martin’s Saturday Morning.

The ingredients are: 8 diced chicken thighs (2 per portion), 4 chillies, 120g toasted peanuts, 4 spring onions, 80g ginger, 40g fresh coriander (reserve a small amount of coriander, spring onions and toasted peanuts to serve on top of the rice), 12 tbsp rice wine vinegar, 16 tbsp soy sauce, 80g chicken stock, 300g jasmine rice and 600g water.

For the marinade: 24tbsp rice wine vinegar, 24tbsp soy sauce and 8 tbsp corn flour.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.