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Posts tagged ‘sticky chicken’

Earthbound Honey & Soy Sticky Chicken with Green Rice

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I bought a beautiful bottle of Earthbound Raw Organic Apple Cider Honeygar from the lovely Terry and Karlene who have a stall at The Hobsonville Point Farmers Market. 

I have always steered clear of cider vinegar after being subject to is as a child. I can still hear my Mum saying “it’s good for you, drink it up”. Thankfully there wasn’t often the pennies for health tonics like this but you only need one memory to make it stick. But Earthbound’s cider Honeygar is nothing like memories of the past, it has a beautiful silky honey taste to it. I was hooked as soon as I tried it and even before I got the bottle home this recipe had developed in my head. I used the Honeygar as the sweet and acid for the marinade and man did it taste good!

Psst…. don’t tell my Mum but you can often find me having a hot toddy these cold night with a shot of the honeygar and water!

 

Ingredients – marinade 

5  Tbsp Earthbound Raw Organic Apple Cider Honeygar

2 Tbsp peanut oil

1 Tbsp soy

2 small chili, finely chopped

12 chicken wings or 6 thighs

Extra peanut oil for frying the chicken

Sesame seeds for garnish

Ingredients – Green Rice

2 cups basmati rice

3 Spring onion, finely sliced

2 Tbsp peanut oil

Small bunch of each herb – parsley, mint, coriander, finely chopped

Method

Mix all the marinade ingredients together in a large bowl.

Add the chicken wings/thighs and leave to marinade for 20 mins or longer if you have the time.

In a heavy frying pan (I used cast iron) over a medium heat add a splash of peanut oil.

Put the chicken wings into the frying pan but retain the marinade for later.

Cook the chicken on one side till golden then turn over. Cover the chicken with a piece of baking or greaseproof paper and sit a saucepan on top of the paper.

The pan should be big enough to cover all the chicken underneath the paper (i Think I saw Jamie doe this and it works really well).

This helps it to cook through and also pushes more of the chicken surface onto the pan making it browner.

Prepare the rice as you would normal basmati, I use a rice cooker so I’m no use at giving instruction on making rice in a pan.

Once the rice is cooked, add the chopped herbs and peanut oil and stir through. Season with salt or a little soy. Keep warm till chicken is ready.

Once the chicken is brown on both sides and cooked through, about 10 mins for wings. Add the reserved marinade and 1/4 cup of water to the pan and allow it to cook for a minute.

Serve the chicken wings and sauce over the green rice

Sprinkle with some sesame seeds

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