Honey Soy Roasted Chicken with Coconut Rice
Ready in 40 minutes
• Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, August 13, 2017.
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, August 13, 2017.
A rustic, Chinese-inspired dish.
Ingredients
HONEY SOY ROASTED CHICKEN
- 1 butterflied chicken
- 1 tablespoon oil
- 2 tablespoons runny honey
- ¼ cup GF soy sauce
- 1 spring onion, green part only, thinly sliced
COCONUT RICE
- 1½ cups jasmine rice
- ½ cup coconut cream (shake well before opening)
- 1¾ cups water
- ½ teaspoon salt
GREENS
- 1 head broccoli
- 1 baby bok choy
- 1-2 spring onions (optional, adults)
- ½ bag baby spinach leaves
- Pinch of chilli flakes (optional, adults)
- 1 teaspoon GF sesame oil (optional)
Steps
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oven grill to high. Line two oven trays (one with a lip) with baking paper.
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Pat chicken dry with paper towels and place on prepared tray (with lip), skin-side-up. Rub with oil and grill for about 5 minutes, until skin is lightly golden. In a small bowl, whisk honey and soy sauce until combined. Remove chicken from oven and turn oven temperature to bake 220°C.
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Make two slash marks with a sharp knife on each chicken thigh. Use a brush to baste a little marinade over chicken. Roast for about 30 minutes, basting occasionally with a little more marinade, until chicken is just cooked through. Set aside, covered, to rest for about 5 minutes. Sprinkle over spring onion.
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Combine all coconut rice ingredients in a medium pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
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While chicken and rice are cooking, cut broccoli into small florets and thinly slice stalk; trim 1cm end off bok choy, rinse leaves and thinly slice; thinly slice spring onions (if using).
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When chicken has 5 minutes cook time remaining, toss broccoli with chilli flakes (if using), sesame oil and a drizzle of oil on second prepared tray and season with salt. Roast for about 8 minutes, until tender. Toss bok choy, spring onions and baby spinach on tray, until combined.
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cut chicken into 4-5 pieces. Spoon ¾ cup cooked coconut rice onto each plate and top with chicken. Serve sesame greens on the side and drizzle over any remaining marinade, if desired.
Nutritional Information
Energy |
2300 kj 550 kcal |
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Protein | 33.9g |
Carbohydrate | 52.8g |
Fat | 22.4g |