Sometimes it’s nice to make a dinner in the middle of the week that involves little more than putting some choice ingredients into a single pan and ending up with a tasty meal. And it would seem that Katie Quinn in her book What Katie Ate (see her brilliant blog here) wholeheartedly agrees. She mentions that, whilst the ingredients list for her Sticky Chicken with Sesame and Chilli recipe looks very long, you’ll likely have the majority in the cupboard already. And I agree. This is really nice combination of flavours and it’s definitely going to go on my ‘go to midweek dinner’ recipe list! I do recommend including the garnish here – the chilli and sesame really finishes off the dish properly. It’s not just for show!
KB rating 7.5/10 PR rating 8/10
Sticky Chicken with Sesame and Chilli (serves 4)
- 1kg chicken drumsticks and wings
- Sea salt and fresh pepper
- 1 tbsp olive oil
- 1 small red onion, finely diced
- 3 garlic cloves, finely chopped
- 250ml tomato ketchup
- 140g wholegrain mustard
- 120g runny honey
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 3 tbsp Worcestershire sauce
- 3 tbsp balsamic vinegar
- Handful each sesame seeds and finely sliced long green chilli, to garnish
- Steamed basmati rice, to serve
Start by removing the skin from the drumsticks. Using a sharp knife, cut the skin all the way around the circumference of the drumstick at the narrowest point of the leg (just above the knuckle bone). Slip your fingers under the skin to loosen it, then pull it up and off the flesh and over the other end of the bone. There will still be skin on the knuckle bone at the end, but don’t worry about this. The main aim is to get the skin off the fleshy part of the leg. Don’t bother skinning the wings – life is too short. Place the skinned drumsticks and wings in a roasting tin and season with salt and pepper.
Preheat the oven to 160C fan, 180C, gas mark 6.
Heat the olive oil in a deep frying pan over a medium heat, add the onion and cook for 5 mins. Add the garlic and cook for a further 5 mins. Reduce the heat to low and add the ketchup, mustard, honey, sugar, paprika, cayenne pepper, Worcestershire sauce and balsamic vinegar. Stir together thoroughly, then increase the heat to medium and simmer for 5 mins. Pour the sauce evenly over the chicken in the roasting tin.
Transfer the tin to the oven and cook, basting often for 1¼ – 1½ hours or until the chicken is cooked through and sticky on the outside. Garnish with a scattering of sesame seeds and green chilli, and serve with basmati rice.