Sticky soy chicken with baked rice & crispy chilli oil

Enjoy baked rice with sticky soy chicken thighs and winter greens. You could swap seasonal greens for any veg – frozen edamame or broccoli would work well

Prep:10 mins
Cook:50 mins

Serves 2
Easy

Nutrition per serving

kcal 788
fat 16g
saturates 4g
carbs 117g
sugars 0g
fibre 6g
protein 40g
salt 5.28g

Ingredients

175g basmati rice
2 large or 4 small chicken thighs
bunch of spring onions
4 tbsp dark soy sauce
2 tsp crispy chilli oil , plus extra to serve
2 tbsp honey
3 tbsp mirin
2 garlic cloves
thumb-sized piece of ginger
275ml chicken stock
2 handfuls of winter greens (such as kale or fresh greens; see tip, below)
2 tbsp sesame seeds

Method

Heat the oven to 200C/180C fan/gas 6. Rinse the rice a few times, then leave to soak in a fresh bowl of water. Season the chicken thighs, then transfer to a wide, flameproof casserole dish, skin-side down. Fry over a medium heat for 8-10 mins until crisp and golden brown.
Meanwhile, finely slice the spring onions, keeping the white and green parts separate. Flip the chicken over and fry on the other side for 5 mins. Combine the soy sauce, chilli oil, honey and mirin.
Remove the chicken to a plate. Reduce the heat to low, and grate the garlic and ginger into the chicken fat left in the pan. Add the spring onion whites, and fry for 1-2 mins until fragrant.
Drain the rice, stir into the pan and toast for 2 mins. Pour in the stock and bring to a simmer.
Remove any thick stems from the winter greens and roughly chop. Stir these into the rice, then nestle in the chicken thighs and pour over the soy mixture. Cover with a lid, transfer to the oven and cook for 30-40 mins until the chicken is cooked through, the rice is fluffy and the stock has been absorbed. Scatter over the spring onion greens and sesame seeds, and drizzle over more chilli oil to serve.