Sticky tamari chicken thighs with sesame rice
Chicken thighs glazed in a sticky honey, ginger and tamari sauce, served on nutty sesame rice.
- Time45 min
- LevelEasy
- Costabout £1.70 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Mix the tamari, honey, ginger, garlic and vinegar in a bowl. Add the chicken, turn to coat and leave for at least 10 minutes.
10 min - 2
Heat the oven to 200°C (180°C fan). Lift the chicken onto a lined tray, skin side up, keeping the marinade.
- 3
Roast for 30 minutes, brushing with the marinade halfway, until sticky, dark and cooked through.
30 min - 4
Meanwhile, boil the rice for 12 minutes, drain and toss with the sesame oil and half the sesame seeds.
12 min - 5
Pour the rest of the marinade into a small pan and boil for 3 minutes until syrupy.
3 min - 6
Serve the chicken on the rice with the syrup, spring onions and the remaining seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.