Sticky Chicken recipe
information
Preparation time: 15 min, Cooking time: 30 min, Cals per serving: 375
ingredients
8 chicken drumsticks , about 75 g (3 oz) each
2 tbsp tomato ketchup
2 tbsp fruity brown sauce
2 tsp clear honey
2 tsp sunflower oil
2 tbsp tomato ketchup
2 tbsp fruity brown sauce
2 tsp clear honey
2 tsp sunflower oil
For the rice salad
125 g (4 oz) brown rice
75 g (3 oz) green beans , trimmed and cut into short lengths
1/2 cucumber , diced
3 tbsp olive oil
1 tbsp white wine vinegar
1/2 tsp Dijon mustard
75 g (3 oz) green beans , trimmed and cut into short lengths
1/2 cucumber , diced
3 tbsp olive oil
1 tbsp white wine vinegar
1/2 tsp Dijon mustard
method
1. Preheat the grill to medium. Skin the chicken, if you prefer, and cut two or three slashes in the chicken flesh with a sharp knife. Combine the ketchup, brown sauce, honey and oil in a small bowl.
2. Cook the chicken under the preheated grill for 10 minutes, turning once or twice.Then brush all over with the ketchup mixture. Continue to cook under a medium heat for 10 to 15 minutes or until the chicken is cooked through.To check if the chicken is cooked pierce the thickest part with a skewer - if cooked, the juices should run clear.
3. Leave to cool then cover and chill until required.
4. Meanwhile, make the rice salad. Add the rice to a pan of boiling water, return to the boil. Stir once, then reduce the heat and simmer for 20 minutes. Add the beans to the water and cook for a further 2 minutes. Drain and cool under running water, drain well.Toss in the cucumber.
5. Mix together the olive oil, vinegar and mustard. Pour the dressing over the rice and toss well.Wrap the chicken in foil and place the rice salad in a small tub. Remember to pack a fork for the salad.
2. Cook the chicken under the preheated grill for 10 minutes, turning once or twice.Then brush all over with the ketchup mixture. Continue to cook under a medium heat for 10 to 15 minutes or until the chicken is cooked through.To check if the chicken is cooked pierce the thickest part with a skewer - if cooked, the juices should run clear.
3. Leave to cool then cover and chill until required.
4. Meanwhile, make the rice salad. Add the rice to a pan of boiling water, return to the boil. Stir once, then reduce the heat and simmer for 20 minutes. Add the beans to the water and cook for a further 2 minutes. Drain and cool under running water, drain well.Toss in the cucumber.
5. Mix together the olive oil, vinegar and mustard. Pour the dressing over the rice and toss well.Wrap the chicken in foil and place the rice salad in a small tub. Remember to pack a fork for the salad.
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
