Sticky chicken with rice and beans
Use up a pack of thrifty chicken thighs with this filling dinner recipe. They're coated in a honey glaze and served with spiced rice and beans
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tbsp smoked paprika
- 1tsp ground cumin
- ½tsp chilli flakes
- 4garlic cloves, finely grated
- 1tbsp olive oil
- 2tbsp lemon juice
- 8chicken thighs, skin-on and bone-in
- 200g basmati rice, rinsed
- 400g can chopped tomatoes
- 400g can kidney beans, drained and rinsed
- 150ml hot chicken stock
- 1tbsp tomato purée
- 3tbsp honey
- large handful parsley, finely chopped
Instructions
Step 1
Mix the spices with the garlic, olive oil, 1 tbsp lemon juice and some seasoning in a bowl. Add the chicken thighs, tossing in the spices to coat. Leave to marinate for at least 2 hrs.Step 2
Put the rice, chopped tomatoes, kidney beans, stock and tomato purée in the Ninja Speedi pot with 1 tsp salt, stirring everything together. Pull out the legs on the crisper tray and place over the rice. Add the chicken thighs, skin-side down. Close the lid, switch the SmartSwitch to ‘Rapid Cooker’ and set to ‘Speedi Meals’. Set the temperature to 190C and the timer for 15 mins. The pre-heat will start, and once that ends, the timer will start.Step 3
Meanwhile, combine the remaining lemon juice with the honey. After 15 mins, turn over the thighs so they're skin-side up, and baste the chicken with the honey. Close the lid and cook for a further 5 mins (set the timer), until the rice and chicken are cooked through and the skin is crisp and sticky.Step 4
Remove the rice and stir through most of the parsley. Serve with the chicken and some parsley scattered over the top.