STICKY CHICKEN

WITH PICKLED CUCUMBER AND BASMATI RICE

This Asian-inspired sticky chicken with pickled cucumber recipe is based on a recipe published by Spekko in their 2018 year-planner.  Tender Asian chicken thighs smothered in a sweet and spicy Asian inspired sauce.  It is juicy, tender and loaded with flavor – it is going to rock your weeknight dinner!

HANDS-ON TIME

20 MINUTES

TOTAL TIME

25 MINUTES

DIFFICULTY

LEVEL 1

INGREDIENTS

CUCUMBER
1 CUCUMBER
FOOD4FOUR PICKLE JUICE
CHICKEN
CHICKEN THIGHS
2 TBSPS OLIVE OIL
1 ONION
2 CLOVES GARLIC
2,5CM GINGER
1TSP CHINESE FIVE SPICE
LEMON
2TBSPS SOYA SAUCE
5 TBSPS HONEY
RICE
1 1/2 CUP BASMATI RICE
2 1/2 CUPS WATER
2TBSPS SESAME OIL
2 SPRING ONIONS
JUICE OF 1 LIME

PANTRY ESSENTIALS
SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL

METHOD

Prepare all your ingredients.

Prepare all your ingredients.

For the cucumber; cut the cucumber in half, deseed and slice.  Add pickle  juice and set aside.

For the chicken;  Pre-heat your oven to 200C.  Heat the oil in an ovenproof saucepan and brown the chicken over medium high heat.  Set aside.  Fry the onion until brown, add the garlic and stir-fry for a minute.  Add the rest of the chicken ingredients and bring to a boil.  Add the chicken, skin side up and bake for 10 minutes.  Turn the heat up to 220C and bake for a further 15 minutes.

For the rice;  bring the salted water to a rapid boil.  Add the rice and give it a good stir.  Bring back to a boil, turn the heat right down and simmer covered for 15 minutes.  Remove from the heat and let it stand covered for a further 15 minutes.  Stir in the oil, lime and spring onion.

Serve the chicken with the cucumber and rice.

WE CAN'T WAIT TO COOK WITH YOU!

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