Sticky Glazed Chicken with Honey, Garlic and Ginger

By Rick Stein

Sticky Glazed Chicken with Honey, Garlic and Ginger recipe by Rick Stein, brought to you by MiNDFOOD.

Serves 4–6

6 large free-range chicken legs, halved

1 small lemon, juice

1 tsp cayenne pepper

1 tsp salt

1 tbsp olive oil

buttery rice pilaf, to serve

Glaze

5cm piece peeled fresh ginger

3 tbsp clear honey

4 tbsp HP sauce

1 tbsp worcestershire sauce

2 tbsp tomato sauce (ketchup)

2 tbsp tomato puree

3 tbsp red wine vinegar

4 tbsp dark soy sauce

4 garlic cloves, crushed

1 Preheat oven to 200C. Put chicken pieces in a shallow ovenproof dish with lemon juice, cayenne pepper and salt. Turn chicken pieces until well coated. Cover and set aside for 20 minutes.

Meanwhile, to make glaze, finely grate fresh ginger (squeeze excess juice into a small bowl). Stir in remaining glaze ingredients.

2 Pour excess lemon juice from chicken, add oil to chicken and turn pieces over once or twice, leaving them skin-side up. Roast for 15 minutes until chicken starts to brown.

3 Pour in half the glaze and turn chicken pieces over once or twice until well coated. Continue to roast for a further 20 minutes, spooning over a little more of the remaining glaze every 5 minutes, until the chicken is cooked through. Serve with buttery rice pilaf.

BUTTERY RICE PILAF

Cover a large pinch of saffron with 2 tsp hot water and soak for 5 minutes. Melt 15g butter in a 20cm heavy-based saucepan, add 2 finely chopped shallots and cook gently until soft but not browned. Stir in a bay leaf and 350g long-grain rice and fry gently for 1 minute. Add 600ml chicken stock, the saffron and soaking water and 
1 tsp salt and quickly bring to the boil. Stir once, cover with a tight-fitting lid and cook over low heat for 15 minutes. Uncover, remove bay leaf and fluff up the grains with a fork before serving.

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