Last night I tried out this new recipe I found, making a few tweaks depending on what I had available. Here’s how it goes:
8 chicken pieces (I used a mixture of drumsticks and thighs)
6 squirts (tbsp) ketchup
3 tbsp vinegar
2 tbsp soy sauce
2 tsp honey
1 garlic clove (or 1/4 tsp garlic salt)
1/2 tsp thyme
Mix all the sauce ingredients in a lidded tub (clip lock are perfect) and add the chicken pieces. Give it a good shake to make sure they are all coated well. (This is where a well-sealed lid comes in handy!) I did this in the afternoon and left it in the fridge for a few hours to marinate, but you don’t have to do this. Line a baking tin with foil (you don’t have to, but it makes it easier to clean later on!) and place the chicken in a single layer inside. Pour the sauce over, and bake at 200°C for 30 – 40 minutes. Check the chicken is cooked by cutting into one of the larges portions with a sharp knife, and make sure the juices are clear, not pink.
While the chicken is cooking, start the rice. It’s up to you how you do it, but I always use the absorption method. I put peas in it too, and would have used sweetcorn, but I was all out. Put the rice (and any veg) into a large pan, then pour cold water in, until the water level is about 1 – 1 1/2 cm above the rice. Bring to the boil, then turn off the heat, but leave it sitting with the lid on for about 20 minutes, or until all the water has been absorbed. You may need to experiment with different sized saucepans until you get it just right, I like to use a mid-sized pan for just the 2 of us, so the rice is no more than 2 cm deep.