Need an easy chicken dinner? This recipe bakes free range chicken with honey and garlic to give you a classic Asian style flavour. Served with steamed rice and stir-fried Asian greens.
30 Minutes. Winner winner chicken dinner!
400g Australian free range chicken thigh
3 cloves garlic
1 bunch Chinese broccoli
3 sprigs coriander
2 tablespoons honey
1 cup long grain rice
Cook rice & preheat oven
Using absorption method, cook rice. Place the rice in saucepan with 2 cups cold water. Bring to the boil and cook until liquid is absorbed. Remove from heat and stand for 15 minutes.
Preheat oven to 200ºC on fan bake.
Reserve 1 clove of garlic for the Chinese broccoli. Crush remaining garlic. Juice the lemon. Finely chop the coriander. In a bowl, combine the chicken with the crushed garlic, 3/4 of the coriander, lemon juice, a generous drizzle of olive oil and salt.
Heat an oven proof tray or pan to medium to high heat with a generous drizzle of olive oil. Place chicken skin side down and cook for 3 minutes. Remove from heat. Pour honey over the chicken. Transfer the tray or pan to the middle rack of oven and cook for 10 - 12 minutes. Remove and set aside.
Cook Chinese broccoli
Finely slice remaining garlic clove. Cut Chinese broccoli into 5cm lengths. Bring a fry pan to medium heat with a drizzle of olive oil. Stir fry garlic for 30 seconds. Add Chinese broccoli and stir fry for 3 minutes or until leaves have wilted. Remove from heat.
Fluff rice with a fork. Spoon rice into large bowls and top with chicken and veg.
Spoon over any juices from the pan. Finish with remaining coriander.
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