STICKY GLAZED CHICKEN DRUMS WITH CHILLI GARLIC BROCCOLI FLORETS

Serves 4

Ready in 45 minutes

Ingredients

Chicken

■ 1kg free-range chicken drumsticks

■ 1 tsp chives

■ 1 tsp garlic powder

■ tsp onion powder

■ tsp ground ginger

■ tsp mustard powder

■ tsp Chinese five spice

■ 1 drizzle of oil

■ 200g hoisin sauce

■ 2 Tbsp sweet chilli sauce

■ 10g sesame seeds

Rice

■ 300g jasmine rice

■ 21⁄ cups boiling water

Greens

■ 1 brown onion, thinly sliced

■ 1 broccoli, cut into florets & stalk diced

■ 200g green beans, ends trimmed

■ 1 drizzle of oil

■ pinch chilli flakes, optional

Method

Preheat oven to 220C (or 200C fan bake). Bring a kettle to the boil. Set aside a deep baking dish.

Prep and cook chicken: Pat chicken dry and toss in a bowl with spices and oil. Season with salt and pepper. Place chicken in baking dish and bake for 20-25 minutes.

Each week

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Meanwhile, cook rice: Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.

Prep and cook greens: Thinly slice onion, cut broccoli into florets and dice stalk. Trim ends of beans. Heat oil in a frypan (or a wok) on medium-high heat. Cook chilli flakes, if using, and onion for about 3 minutes, until softened and fragrant. Add broccoli and beans to pan and cook with a dash of water for about

3-4 minutes, until softened. Season to taste with salt and pepper.

Finish chicken: In a bowl, mix hoisin sauce, sweet chilli sauce and sesame seeds. Once chicken is cooked, remove tray from oven and toss with hoisin sauce mixture. Return to oven and bake for a further 8-10 minutes, until cooked through and sticky.

Serve: Top rice with sticky chicken and greens. Drizzle over any remaining sticky sauce.