STICKY CHICKEN

This is an oriental-style dish using chicken legs and a sweet and sour, spicy, sticky sauce. Serve with white rice.

 

Cost per student: £1.80 (€2.00)

 

Preparation time: 15 minutes. Cooking time. 60 minutes.

 

Ingredients (serves 2)

2 chicken legs

2 onions (roughly chopped)

2 tablespoons of vegetable oil

2 tablespoons of maple syrup

2 tablespoons of soy sauce

1 tablespoon of sugar

1 teaspoon of chilli powder

Coriander leaves & stems (enough to fill an empty loo roll)

Rice – half a mug per person

 

Equipment

Frying pan

Oven dish

Mixing bowl

Saucepan

 

1. Heat oven to 220°C/430°F

 

2. Pour the oil in a frying pan and heat for a few minutes at medium-hot. Add the chicken legs and fry for five minutes. Turn over the chicken legs and fry for another five minutes.

 

3. Remove the chicken on to a dinner plate. Add onions to the hot pan and stir-fry for five minutes. 

 

4. In a mixing bowl, add the chilli powder, sugar, soy sauce and maple syrup.

 

5. Put the cooked onions into the oven dish, place the chicken legs on top, pour over the sauce mixture and three-quarters of the coriander leaves and stems, cover with a lid or some foil and put in oven.

 

6. Cook for 30 minutes. Remove, turn the chicken legs over, spoon some sauce over the legs  and cook for a further 30 minutes in the oven.

 

7. Cook the rice by boiling it in a pan for 10-12 minutes. Drain and plate up. Remove chicken dish from oven and serve on top of the rice, garnished with the remaining coriander leaves.