Marmalade Sticky Chicken

Prep and make the glaze: Bring 21/2 cups salted water to a boil in a pot. In a small bowl, combine 2 tbsp marmalade (DO: measure out) with the hoisin sauce.

Cook the rice: Add rice and broth concentrates to the boiling water. Reduce the heat to medium-low. Simmer, covered, until the rice is tender and the water has been absorbed, 10-12 min.

Bake the chicken: Meanwhile, arrange the chicken, skin-side up, in a foil-lined baking dish and brush the chicken with half the glaze to cover the tops of the chicken. Bake in the centre of the oven for 15 min. Brush the remaining glaze over the chicken, then continue baking until the tops are golden-brown and the chicken is cooked through, 15-18 more min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

Cook the veggies: Meanwhile, wash and dry all produce. Cut the zucchini into 1-inch batons. Coarsely chop the cilantro. Melt the butter in a large pan over medium heat. Add the baby carrots, zucchini and the remaining marmalade. Cook, stirring occasionally, until veggies are glazed and tender-crisp, 3-5 min. (TIP: Add a splash of water if you think the veggies are starting to burn! If you like your veggies softer, cook them for a bit longer.)