Sticky Asian BBQ Chicken with Sweet Corn Rice and Red Cabbage Slaw

  • serves

    4

  • preparation

    20 minutes

  • cook

    30 minutes

  • difficulty

    Medium

Ingredients

  • 800 g mixed chicken wings and drumsticks

sauce

  • 6 tomato ketchup chunks
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons I am willow
  • 2 tablespoons five spice powder
  • 2 honey nuggets
  • 1 clove garlic
  • a few sprigs of fresh thyme
  • sunflower oil

Coleslaw

  • ¼ head Red cabbage
  • 1 small red onion
  • 1 small red pepper
  • 1 a large handful of raisins (about 25 g)
  • pinch of English mustard powder, optional
  • 2 honey nuggets
  • 5 level tablespoons Greek yogurt (full fat, low fat or nonfat)
  • 1 lime

Corn rice

  • 350 g (12 oz) easy-cook long grain rice
  • 198 g can of sweet corn
  • sunflower oil
  • 30 g bag of coriander or flat parsley

Instructions

  1. Preheat the oven to 200°C (thermostat 6).
  2. Spread the chicken pieces out in a large roasting tin. Put the ketchup, vinegar, soy sauce, five spice and honey in a small bowl. Peel and finely chop the garlic and run your fingers along the length of the thyme sprigs to release the leaves and add them both
  3. with salt, pepper and a drizzle of oil. Stir well and pour over the chicken pieces. Mix well to coat, place the chicken in a single layer and place in the oven to cook for 30 minutes.
  4. Then put the kettle on to boil for the rice.
  5. Meanwhile, make the coleslaw. Remove the woody core from the cabbage, then slice as thinly as possible and place in a large bowl. Peel and finely slice the red onion, halve it, deseed and finely chop the chilli and add to the raisins, mustard powder (if using) and honey. Pour in the yoghurt, squeeze in the lime juice and season to taste with salt and pepper. Mix everything together and set aside.
  6. Place the rice in a medium saucepan with a little salt, pour in the boiling water to about 2cm above the rice, put the lid on and bring back to the boil. Then reduce the heat to low and cook for as long as the packet says.
  7. Baste the chicken with the sauce.
  8. Once the rice is cooked, drain it and return it to the pot. Drain the corn and add it to the rice with salt, pepper and a drizzle of oil. Mix everything together and put the lid on to keep warm.
  9. After 30 minutes of cooking, check that the chicken is cooked through. It should be hot in the center and not pink. The BBQ sauce should form a sticky layer on the chicken.
  10. Divide the rice among the serving plates, arrange the chicken on top and arrange the coleslaw on the side. Pick the cilantro or parsley leaves, sprinkle over and serve.

Cook’s Notes

Oven temperatures are for a conventional oven; if using a convection oven, reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon is 5ml; 1 tablespoon is 20ml; 1 cup is 250ml. | All herbs are fresh (unless otherwise stated) and cups are lightly packed. | All vegetables are medium-sized and peeled unless otherwise stated. | All eggs are 55-60g unless otherwise stated.

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