Sticky Honey and Ginger Chicken with Lemon Rice

Serves: 4

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Total Time: 50

Prep Time: 10

Cook Time: 40

• 250 gram(s) clear honey
• 1 large piece ginger, about 25g , peeled and grated
• 2  garlic cloves, crushed
• 6 tablespoon(s) sweet chilli sauce
• 3 tablespoon(s) soy sauce
• 150 ml orange juice
• 1 kilogram(s) Sainsbury's Chicken Drum and Thigh Pack
• For the rice
• 200 gram(s) long-grain rice
• Zest and juice 1 lemon
• 2 tablespoon(s) freshly chopped coriander

Method

1. Put the first six ingredients in a large bowl and whisk together. Make deep slashes in the chicken and add to the marinade, tossing well. Cover and chill overnight in the fridge.
2. Preheat the oven to 220ºC (200ºC fan) mark 7. Remove the chicken from the marinade and put into a roasting tin, skin side up, in a single layer. Brush over 4tbsp marinade, reserving the remainder, and roast for 35-40min until cooked through.
3. Put the rice into a pan with 500ml (1pint) water, the lemon zest and juice and a pinch of salt. Bring to the boil, then cover and cook on the lowest heat for 10min.
4. Remove from heat, take off the lid, cover with a clean tea-towel, return the lid and leave to stand for 10min to absorb excess moisture.
5. Put the remaining marinade into a small pan and bring to the boil. Simmer until slightly syrupy. Fluff up the rice using a fork and stir in the fresh coriander. Serve the rice with the chicken and a little sauce poured over.

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