An absolutely fuss free dinner recipe for Sticky Chicken – served with jasmine rice and carrots
4 free range chicken drumsticks
125 ml mayonnaise
125 ml chutney
65 ml orange juice
2 carrots – peel and slice
1/2 tsp sugar (from your pantry)
1/2 cup jasmine rice
butter, salt (from your pantry)
Pre-heat the oven to 200C.
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.
About 20 minutes before the end of the chicken cooking time, prepare the rice and carrots.
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.
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.
To serve, divide the rice between the plates and top with chicken drumsticks and sauce. Add a serving of carrots on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.