Sweet and sticky balsamic chicken with saffron spiced rice
A delicious Donal Skehan recipe made with basic kitchen staples
- Serves: 4
- Cooking Time: 50 mins
- Course: Main Course
- Cuisine: Fusion
- For the chicken:
- 8-12 chicken drumsticks
- 1 tbsp dark soy sauce
- 3 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tbsp tomato ketchup
- 1 tbsp Dijon mustard
- 2 cloves garlic, finely grated
- Saffron spiced rice:
- 1 pinch of saffron fronds
- 1 tbsp rapeseed oil
- 1 small onion, finely chopped
- 250g basmati rice
- 2 tsp salt
- Coriander leaves, to serve
A dark and heady marinade made with basic kitchen staples, ideal for any meat but in this recipe, particularly delicious when used to infuse chicken drumsticks served with electric yellow saffron rice.
Preheat the oven to 200°C.
Combine all the ingredients for the sauce in a large mixing bowl. Reserve half the sauce for later then add the chicken into the rest of the sauce and coat completely, place the chicken drumsticks on a large baking tray lined with parchment paper.
Roast in the oven for 40 minutes or until the chicken is completely cooked through. Halfway through the cooking time, baste with the remaining sauce.
While the chicken is cooking, place a pot over a medium-high heat, add the oil and fry the onion for 6-8 minutes until tender. Add the rice to the pan and stir through.
Top with 500ml of just boiled water and add in the saffron and salt. Bring to a steady simmer, cover and cook for 15 minutes or until the liquid is completely absorbed. Remove from the heat, fluff up with a fork, place the lid back on a leave to sit until ready to serve.
Serve the rice with the chicken and garnish with coriander leaves.