One-Pan Chicken & Rice Bake

Cook Time 1 hour

Servings 4


1 tbsp extra virgin olive oil 
1kg chicken wings, tips removed 
3 tbsp honey
4 tbsp soy sauce 
1 tbsp mirin 
1 tbsp white vinegar   
1 x 2cm piece of ginger, chopped
2 cloves garlic, chopped
200g Thai jasmine rice, washed 3-4 times  
500ml chicken stock

To garnish

Spring onions, thinly sliced
Sesame seeds
Crispy chilli oil (optional)


Preheat the oven to 200°C.

Combine the honey, soy, mirin and vinegar and add chicken and marinate overnight, if you have time. 

In a baking dish that is hob friendly, place over medium heat and add oil, ginger and garlic. Fry to soften then add rice and coat in the ginger mixture. Add a small pinch of salt. Cover with stock and bring to a boil. Nestle chicken into rice and pour in any extra marinade. 

Bake in the oven for 35-40 minutes or until the rice has absorbed all the liquid and the chicken is cooked and caramelised. 


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