One-Pan Chicken and Rice Bake

Chef: Justine Schofield 

Serves: 4

Time: 1 hour 

Ingredients:

1 tbsp extra virgin olive oil 

1kg chicken wings, tips removed 

3 tbsp honey

4 tbsp soy sauce 

1 tbsp mirin 

1 tbsp white vinegar   

1 x 2cm piece of ginger, chopped

2 cloves garlic, chopped

200g Thai jasmine rice, washed 3-4 times 

500ml chicken stock

To garnish

Spring onions, thinly sliced

Sesame seeds

Crispy chilli oil (optional)

Method:

Preheat the oven to 200°C.

Combine the honey, soy, mirin and vinegar and add chicken and marinate overnight, if you have time. 

In a baking dish that is hob friendly, place over medium heat and add oil, ginger and garlic. Fry to soften then add rice and coat in the ginger mixture. Add a small pinch of salt. Cover with stock and bring to a boil. Nestle chicken into rice and pour in any extra marinade.