I love playing around with condiments in recipes. Considering how much of a marmite/ vegemite fan I am (I love both equally) I can’t think why a marriage of succulent, roast chook and this salty sweet glaze hasn’t come about sooner. Its undoubtedly one I plan to get my chops around this weekend.
There is something rather delightful about food you can eat with your hands. Be it a burger, wings, hot dogs, or in this case drumsticks. Always saved for more informal circumstances, I tend to equate them to moments of celebration (often in summer.) Hand holders are always the food of festivals, family dos, park picnics and gatherings, when one hand eating is compulsory, so the other is free to hold an accompanying drink. Its unpretentious, honest, tasty food at its best.
Here I have added a little bit of a sense of occasion to a chicken dish, (which as a stand alone is brilliant,) in case you fancy making this for a more fancy shindig. My Bang Bang rice is essentially a simple vat of fluffy, steamed brown rice, pimped up to high heaven with the help of spicy green chilli, a riot fresh herbs, a scattering of spices and toasted sesame seeds. The rice recipe below is enough to feed 2-3, but I always tend to make more for lazy meals the week ahead. Even eaten the next day, cold with a fried egg on top and a little sriracha chilli sauce, its perfection!
Sticky Marmite Chicken and Bang Bang Rice
- 4 chicken drumsticks
- 1 heaped teaspoon marmite
- 1/2 teaspoon Chinese 5-spice
- 1 1/2 teaspoons mirin (rice wine)
- 2 tablespoons honey
- 1 1/2 teaspoons garlic powder
- 1 teaspoon rice vinegar
Place all the ingredients, aside from the chicken, into a bowl and mix well. Add the chicken to the bowl of marinade and toss to coat. Cover with cling film and leave to marinade in the fridge for a few hours, overnight is best.
When you are ready to cook the chicken, preheat the oven to 200 degrees celsius/ gas mark 5. Turn the chicken on to a baking tray and place in the oven to cook for 25 minutes, Turning them halfway through coking and re-coating them in the glaze, so they are sticky and golden brown.
Bang Bang Rice
As I mentioned, this is a generous portion for two people that lends itself well to leftovers. Either stir through some rocket and cherry tomatoes for a lovely rice salad, or add a fried egg on top for am easy, light lunch.
- 150g brown basmati rice
- 2 small green chillies, finely chopped
- 50g toasted sesame seeds, I used both black and white
- 2 spring onions, chopped
- 1 large handful coriander leaves, roughly chopped
- 2 tablespoons mint leaves, chopped
- 2 tablespoons lime juice and 1/2 teaspoon zest
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground coriander
- 1/2 teaspoon Chinese 5-spice
- 1 teaspoon dijon mustard
- 1/2 teaspoon honey
- hot sauce, optional for serving
Place the rice in the saucepan and cover with cold water by and inch and a half. Cover with a tight-fitting lid and cook on a very low heat for 20-25 minutes. Don’t be tempted to uncover the pan, you need to let the rice to steam properly.
Remove the pan from the heat and check all the water will have been absorbed by the rice, then set aside, with the lid off.
Chop the herbs, spring onions and chillies and place them into a bowl with the rice. Add 3/4 of the toasted sesame seeds, peanuts and briefly stir, to combine. Mix together the olive oil, lime juice and zest, ground coriander, dijon and honey in a bowl with 1 level teaspoon of sea salt. Pour over the bang bang rice and mix well.
Serve the rice in a mound on a plate and top with a couple of drumsticks. Finish with some extra toasted sesame seeds and a drizzle of hot chilli sauce, if you fancy it.