Add the chicken into a bowl and finely grate over the garlic. Add the mustard and juice of the lemon, season with salt and plenty of black pepper and thoroughly mix together. Set aside.

Trim and thinly slice the onions. Add a drizzle of oil to a saucepan set over medium-high heat. Once hot, add the onions along with a good pinch of salt. Cook the onions, stirring occasionally until they have softened and caramelised. After about 15-20 mins they should be golden. Add a splash of water if the onions are catching on the bottom of the pan.

Meanwhile, mince the garlic. Prick a few holes into the scotch bonnet or, if you like spice, finely mince. Pick half the parsley leaves and thinly slice the rest (stems included).

Stir the chopped parsley, garlic, mustard and scotch bonnet through the onions and pour in the vinegar. Cook it out, making sure to scrape the bottom of the pan to lift any caramelised bits. Add the bay leaves and pour in the chicken stock, bring to the boil, then turn the heat down to a gentle simmer.

Meanwhile, place a frying pan over a medium-high heat and add a drizzle of olive oil. Once hot, fry the marinated chicken for 10-15 mins until cooked through and golden on both sides.

Share the rice between bowls. Taste and season the broth with lemon juice, salt and pepper before ladeling into the bowls. Top with sliced chicken and a scattering of parsley.