Sticky chilli roast chicken with rice salad

Sticky chilli roast chicken with rice salad

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Serves 6

These sticky chicken pieces with salsa and salad are perfect for easy yet glamorous entertaining

Nutrition and extra info

Additional info

  • Raw chicken in marinade can be frozen
Nutrition info

Nutrition

kcalories
437
protein
34g
carbs
8g
fat
30g
saturates
9g
fibre
1g
sugar
6g
salt
0.63g

Ingredients

  • 6 large whole chicken leg pieces, skin on, cut into legs and thighs
  • 3 tbsp chipotle paste (I used Discovery)
  • 3 tsp ground coriander
  • 2 tbsp olive oil
  • juice 1 lime
  • 2 onions, each cut into 8 wedges
  • 6 garlic cloves, bashed flat
  • 1 mild red chilli, deseeded, finely chopped
  • 1 tbsp muscovado sugar
  • 1 tsp tomato purée
  • 200ml chicken stock

For the tangy rice & bean salad

  • 400g basmati and wild rice mix (we used Tilda)
  • 400g can black beans (or use pinto or black-eye beans), rinsed and drained
  • 285g can sweetcorn, drained (Niblets have the crispest texture)
  • bunch spring onions, finely chopped
  • 2 tbsp clear honey
  • 3 tsp ground cumin
  • 3 tbsp cider or rice wine vinegar
  • 6 tbsp olive oil
  • handful coriander

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Method

  1. Heat oven to 200C/180C fan/gas 6. Put the chicken into a plastic food bag with 2 tbsp of the chipotle paste, all the ground coriander, 1 tbsp oil, a squeeze of lime and a grinding of black pepper. Marinate for 30 mins (up to 24 hrs). Tip into a roasting tin, scatter the onion around, drizzle with a little more oil, then roast for 1 hr until the chicken is dark golden and crisping on the top. After 30 mins, tuck the garlic in around the chicken.
  2. Lift the chicken and onions out of the tin and onto a big plate. Turn the oven to low and keep the chicken warm, uncovered. Place the tin on the hob, spoon off excess fat, then add most of the chilli and fry for 2 mins until fragrant. Stir in the sugar, tomato purée and remaining chipotle paste, then add the stock and bubble down for about 5 mins until you have a sticky sauce. Season with salt and pepper and another squeeze of lime juice. (The chicken will keep in a low oven, uncovered, for up to half an hour. You can also decant the sauce into a saucepan and reheat it.) To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chilli. Serve with the rice salad, salsa and wedges (see below).
  3. For the rice salad, rinse the rice in a sieve until the water runs clear, then boil for 15 mins until just tender. Drain in a sieve, rinse under cold water to cool quickly, then drain well and tip into a big serving bowl. Tip in the beans, sweetcorn and spring onions. Whisk together the honey, cumin, vinegar and oil to make the dressing, season, then toss through the salad. If making ahead, keep chilled. Just before serving, chop the coriander and fold it in.

Recipe from Good Food magazine, November 2009

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Comments

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hannahbanana78's picture
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I made this a few days ago and it was fantastic, I don't much like chicken so I did some salmon steaks in a separate food bag for me and chicken for my bf, my partner loved the chicken and wants it again asap....and the marinade and sauce really worked with the salmon too. I was not atall sure about the rice salad but decided to try it and I am glad I did.......it was fab and the cumin dressing worked so well with the hot chicken and salmon.

loulla's picture

Can this be made the day before?

shazzab79's picture
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Ive done this recipe loads now it is absolutely gorgeous!!!! would reccomend to anyone

watchstrap's picture

I made this for the second time last weekend and it turned out delicious yet again. A good BBQ recipe if the weather looks dubious as I have cooked it both in the oven and on the barbie; both worked well. This time a made the rice and the salsa and both were wolfed down. The quantity of rice salad is huge, but was lovely as lunch the following week. A great trio of dishes for a hassle free lunch as most of the work is done ahead.

chevalier's picture
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I made this the other night and it was lovely.I bought a big pack of chicken drumsticks and thighs from Tesco for £3. I was a bit dubious because sometimes cheaper meat doesn't retain it's moisture very well, but the meat literally fell off the bone. I will definitely make this again.

kristi123's picture
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Me too only made the chicken in this recipe. I made it last night for a dinner party with my in laws. Went down extremely well. They all absolutely loved it. So fresh tasting. I marinated my chicken for 24 hours an was 100% worth all the effort that went into it. I had 2 chipotle pastes. One from asda and the waitrose discovery one. DONT buy any other than discovery, they taste completely different. I served with a lovely salad and Mexican potato wedges. I will be doing this again x

stelaholder's picture
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I only made the chicken and not the rice. This was soooo tasty. Easy to make and fab variation of what you can do with chicken legs.

julesfellis's picture
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I made this whole recipie for my 1st dinner party at the weekend and it was a massive hit. Really refershing for a spring evening I couldn't find chipolte paste and instead used a spicy chilli paste found in the ethnic aisle of Tesco - worked well!

reddeb1's picture

Waitrose is the only place I've found Discovery Chipotle paste - worth the trip if you have one near you :)

strongmansj's picture

according to Google you can buy direct from Discovery Foods, or try Ocado (part of Waitrose)

alternatively you could have a go at making your own

7 oz can chipotle chilies en adobo - smoked jalopeno chillis (http://www.thespicery.com/pages/spices_menu/chillies/chipotle.html)
2 tbsp corn oil
3 large garlic cloves
2 tsp ground coriander
1 tsp thyme
1 tsp freshly ground black pepper

mix in a food processor and keep covered in the fridge for up to 3 weeks

mrsbarwocle's picture

Where can I get Chipotle Paste, can't find it in Asda, Sainsburys, Morrisons or Tesco!

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