Sticky chilli roast chicken with rice salad

Sticky chilli roast chicken with rice salad

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 10 mins

Freezable

Raw chicken in marinade can be frozen

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.
Try

Pomegranate & avocado salsa

Finely chop 1 red onion, 1 peeled, deseeded cucumber, 2 avocados and 1 deseeded red chilli. Mix in a bowl with seeds 1 pomegranate, then loosen with juice 1 lime and 2 tbsp extra virgin olive oil. Can be made up to a day ahead and chilled. Before serving, season and toss with a handful shredded mint leaves.

Chunky squash wedges

Heat oven to 200C/180C fan/gas 6. Cut 2 butternut squash into large wedges, leaving the skins on but removing the seeds. Toss with 3 tbsp oil, then roast for 1 hr until golden and soft, sprinkling with a little smoked paprika or chilli powder, sea salt and pepper with 15 mins to go.

437 kcalories, protein 34g, carbohydrate 8g, fat 30 g, saturated fat 9g, fibre 1g, sugar 6g, salt 0.63 g

Recipe from Good Food magazine, November 2009.

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Latest comments and suggestions

  • Binder photo MrsBarwocle

    10 December 2009

    MrsBarwocle commented on this recipe

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

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  • Binder photo Brightspark89

    11 December 2009

    Brightspark89 commented on this recipe

    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

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  • Binder photo MrsH

    11 March 2010

    MrsH rated this recipe

    4 stars

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  • Binder photo reddeb1

    07 April 2010

    reddeb1 commented on this recipe

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

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  • Binder photo MrsPooks

    26 April 2010

    MrsPooks rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Alex

    19 July 2010

    Alex rated this recipe

    3 stars

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  • Binder photo Stela

    22 July 2011

    Stela rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Foodie

    21 August 2011

    Foodie rated and commented on this recipe

    5 stars

    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

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  • Binder photo minkeymonkey

    05 September 2011

    minkeymonkey rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Lisa

    13 September 2011

    Lisa commented on this recipe

    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.

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  • Binder photo shazzab

    27 October 2011

    shazzab commented on this recipe

    Ive done this recipe loads now it is absolutely gorgeous!!!! would reccomend to anyone

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  • Binder photo shazzab

    27 October 2011

    shazzab rated this recipe

    5 stars

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  • Binder photo loulla

    20 November 2011

    loulla commented on this recipe

    Can this be made the day before?

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  • Binder photo hannah

    19 April 2012

    hannah rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 10 mins

Freezable

Raw chicken in marinade can be frozen

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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437 kcalories, protein 34g, carbohydrate 8g, fat 30 g, saturated fat 9g, fibre 1g, sugar 6g, salt 0.63 g

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