Tasty. Simple. Done.
Perfect for a Sunday night family gathering or a quick answer to rid those dinner blues. I serve my vegetables raw as they balance out the sweetness from the honey and you feel oh so healthy! However you could steam them if that is your preference.
No mess, no fuss. Easy-peasy!
Feel free to use any cut of chicken - wings, breasts etc...
4 chicken thighs, boneless
1 c honey
1/2 cup soy
2 tbsp tomato sauce
2 garlic cloves, crushed
2 tsp fresh ginger, finely grated
Medium Grain Rice, enough for how many you are feeding
1 tbsp white sesame seeds
1 tbsp fresh coriander, roughly choppedRaw Vegetable Salad
1 carrot, peeled
1/2 cucumber, deseeded
1 stick celery
1 large spring onion
3 large radishes
1/2 red capsicum, deseeded
1/2 orange capsicum, deseeded
1/2 small red onion
Preheat oven to 160 degrees
Arrange chicken pieces in a roasting dish.
In a bowl add honey, soy, tomato sauce, garlic and ginger. Whack in the microwave for 30 seconds to melt, then stir to combine. Check the balance, if it is too sweet add a dash more tomato sauce, if its too sour add a blob of honey.
Pour mixture over chicken and roast uncovered for 40 minutes or until meat is cooked. Turn and baste the chicken every 10 minutes.
Julienne all the vegetables into chunky sticks. They don't need to be perfect just be careful to not make them too piddly or too fat.
Place chicken and rice in separate serving bowls. Toss the vegetables through the chicken. Sprinkle sesame seeds and coriander over chicken.Recommendation -
serve with a chilled white like Discovery Point 2010 Pinot Gris.