Today has been a fairly relaxed day following a full-on day yesterday in Wellington, although this afternoon has been busy-ish.
So for dinner tonight, I wanted something delicious, and easy, and inexpensive, and kid-friendly. Sticky chicken with rice and veges. Easy peasy.
This week, New World has Chicken Drumsticks for $7.99/kg and Chicken Nibbles for $11/kg. I was able to get a kilogram of the Nibbles, and nearly a kilogram of the drumsticks. Miss 5 likes drumsticks better than nibbles, so I made a couple of the drumsticks and a half dozen of the nibbles.
It all starts with a very simple marinade:
Couple of large spoons of honey (or 1/2 C brown sugar)
1 heaped teaspoon minced garlic
1 heaped teaspoon minced ginger
1/4 – 1/3 C soy sauce
a couple of slugs of sweet chilli sauce (if desired)
I heat these all together in the microwave for a couple of minutes on 50% just enough to soften and melt gently the honey (or brown sugar). Add the chicken and mix gently. Let sit for at least 30 minutes.
Pre-heat the oven to 180 degrees. When the oven reaches temperature, using tongs, remove the chicken from the marinade and place (meaty ends together) on a baking-paper lined tray and gently pour the marinade over the meaty ends of the chicken. Bake for about 30 minutes until chicken is cooked and juices run clear when the thickest part of the pieces are pressed. Serve and sprinkle with toasted seseme seeds.
I serve these with brown rice (cooked in vegetable or chicken stock) and steamed veges.
How to cook brown rice:
Place 1 C of brown rice in the container that you will cook it in (if not using an electric rice cooker). Wash and rinse three times. After the third time, add 2.5 C boiling water (add stock cubes or use hot liquid stock if desired). Cook on HIGH for 25 minutes. Let stand for 5 minutes. Serve.
While dinner was cooking I decided that I would like a sweet (ish) something something for supper… so I made these gluten free, vegan, chocolate fruit and nut bites.
I know that it looks like I am being sponsored by Pams foods, but this is what you will need:
chocolate drops, coconut oil (I have used butter but this won’t be vegan), crunchy peanut butter, thread coconut. I also have optional additions of chopped dried apricots, dried cranberries, and roasted salted mixed nuts.
In a med/large pot on a medium/low heat, melt together 1 cup each of the following:
dark chocolate drops
crunchy peanut butter
When these are melted add the thread coconut and optional additions if desired.
Mix well, then pour onto a baking-paper lined tin (I use a sponge roll tin),
and refrigerate until set firm.
Cut into squares.