Recipe

Sticky Chicken

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Sticky Chicken

An old fave - free range chicken thighs cooked in the oven in a chutney, mayo and orange sauce. Served on jasmine rice with carrots on the side.




Ingredients to serve 2

  • 4 x free range chicken drumsticks
  • 125ml x mayonnaise
  • 125ml x chutney
  • 65ml x orange juice
  • 2 x carrots – peel and slice
  • ½ tsp x sugar (from your pantry)
  • ½ cup x jasmine rice
  • butter, salt (from your pantry)

Ingredients to serve 4

  • 8 x free range chicken drumsticks
  • 250ml x mayonnaise
  • 250ml x chutney
  • 125ml x orange juice
  • 4 x carrots – peel and slice
  • 1 tsp x sugar (from your pantry)
  • 1 cup x jasmine rice
  • butter, salt (from your pantry)

Method

Step 1

Pre-heat the oven to 200°C.

Step 2

Chicken: Place the chicken in an oven-proof baking dish. Mix the mayonnaise, chutney, orange juice and a little salt together in a bowl. Pour over the chicken. Place in the oven and bake for 45 minutes until the chicken is nice and brown. Spoon the sauce over the chicken once or twice whilst cooking.

Step 3

About 20 minutes before the end of the chicken cooking time, prepare the rice and carrots.

Step 4

Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 5

Carrots: Bring a saucepan of lightly salted water to the boil on high heat. Add the sliced carrots and boil gently for 4 or 5 minutes on medium heat until cooked but still slightly crunchy. Drain. Return the saucepan (with the carrots) to the stove with the heat turned OFF. Add a few knobs of butter and sprinkle with sugar.

Step 6

To serve, divide the rice between the plates and top with chicken drumsticks and sauce. Add a serving of carrots on the side.