Combine Teriyaki marinade ingredients in a saucepan and simmer on medium heat for 5 minutes to reduce slightly.

Allow to cool, then marinate chicken for at least 30 minutes or ideally overnight.

Pre heat oven to 180°C with baking dish in the oven.

Once warmed, remove dish from oven, add rice, stock and water, cover with aluminium foil and put back in the oven for 25 minutes.

Remove rice from oven, top with chicken thighs, re cover with foil and bake another 10 minutes.

Remove dish again from oven, pour over any extra marinade, drizzle chicken with a little olive oil, take off foil, turn oven up to 200°C and cook for a final 15-20 minutes uncovered.  You may need a little less or a little more depending on the size of your chicken thighs.

Fluff rice with a fork and serve sprinkled with coriander.