Sticky chilli roast chicken with rice salad

Sticky chilli roast chicken with rice salad

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(10 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins

Easy

Serves 6
These sticky chicken pieces with salsa and salad are perfect for easy yet glamorous entertaining

Nutrition and extra info

  • Raw chicken in marinade can be frozen

Nutrition:

  • kcal437
  • fat30g
  • saturates9g
  • carbs8g
  • sugars6g
  • fibre1g
  • protein34g
  • salt0.63g
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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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 onion, each cut into 8 wedges
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 garlic clove, bashed flat
  • 1 mild red chilli, deseeded, finely chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 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 bean (or use pinto or black-eye beans), rinsed and drained
  • 285g can sweetcorn, drained (Niblets have the crispest texture)
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • bunch spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp clear honey
  • 3 tsp ground cumin
  • 3 tbsp cider or rice wine vinegar
    Cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • handful coriander

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.

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Comments, questions and tips

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lizleicester
25th Apr, 2016
3.8
Just did the chicken from this recipe using Devils Dynamite as my chilli paste. Nearly too strong after I'd marinaded it all day but really flavoursome.
lizleicester
23rd Apr, 2016
3.8
I used Devil's Dynamite chilli paste as my chipotle paste, and marinaded the skinned chicken portions for 6 hours. Lovely result.
hannahbanana78
19th Apr, 2012
5.05
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
20th Nov, 2011
Can this be made the day before?
shazzab79
27th Oct, 2011
5.05
Ive done this recipe loads now it is absolutely gorgeous!!!! would reccomend to anyone
watchstrap
13th Sep, 2011
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
5th Sep, 2011
5.05
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
21st Aug, 2011
5.05
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
stelaholder
22nd Jul, 2011
5.05
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
26th Apr, 2010
5.05
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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