Sticky Baked Chicken And Rice

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Ingredients:

FOR THE CHICKEN

1kg skin on chicken, legs and thighs

2 tbsp vegetable oil (for frying chicken)

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MARINADE:

• 2 tbsp olive oil
• Juice of half a lemon
• 3 tbsp sweet chilli sauce or honey
• 2-3 garlic cloves, minced
• 1 tbsp smoked paprika
• 2 tsp salt
• 1 tsp crushed black pepper
• 1 tsp red chilli powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 tsp garlic powder
• 1 tsp brown sugar

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For the rice:

• 1 tbsp butter
• 2 large white onions, thinly sliced
• 1 courgette, thinly sliced (optional, you can use any veg you have e.g. peppers, carrots, peas)
• 400g basmati rice, washed soaked in cold water for 15 mins at least
• 800ml chicken/veggie stock
• 1 tsp salt
• 0.5 tsp pepper
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp onion powder

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Method:

1. Wash & dry the chicken, add it to a bowl along with all the ingredients for the marinade. Use your hands and mix it all together really well, making sure to coat the chicken completely. Let it marinade for 20 mins at least.

1. Fry the chicken in vegetable oil on a high heat for around 2-3 mins per side. Once the chicken’s seared on all sides, remove it from the pan & put it aside.

1. Turn the heat down and add butter and onions, give them 10 mins before adding the courgette, seasonings (salt, pepper, thyme, garlic and onion powder), rice and the stock.

1. Bring it to the boil then let it simmer for 5 mins then add the chicken back, placing it on top.

1. Pop It in the oven for 30 mins on 200C/Gas mark 6 (or until the chicken has cooked through.

1. Finish with chopped parsley & enjoy!