INGREDIENTS
1 kg chicken legs
¼ C Golden Sun Sweet Thai Chilli Sauce
2 tbsp runny honey
2 tbsp Dijon mustard
2 cloves of garlic minced
1 tbsp soy sauce
1 tbsp olive oil
1 tsp smoked paprika
1½ C long-grain white rice
400 g coleslaw mix
1 tbsp sesame seeds lightly toasted
1 handful fresh parsley chopped (for garnish)
PREPARATION
1. Heat the oven to 200°C.
2. In a bowl, whisk together the sweet Thai chilli sauce, honey, Dijon mustard, minced garlic, soy sauce, olive oil, smoked paprika, salt, and pepper until well combined.
3. Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes.
4. Arrange the chicken in a single layer in a roasting dish. Pour any remaining marinade over the chicken.
5. Bake in the oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
6. While the chicken is cooking, cook the rice according to packet instructions.
7. Tip the slaw into a bowl and dress with sachet.
8. Remove the chicken from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley and serve with rice and slaw alongside.
Chef's Tip
For ingredient efficiency we have suggested a coleslaw mix, our slaw was made with red cabbage, green cabbage, small broccoli florets and spring onion. A simple vinaigrette dressing is all you need, or you could also use a sesame dressing.