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
- Serves: 4 persons
- 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
Step 1Mix 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 2Put 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 3Meanwhile, 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 4Remove the rice and stir through most of the parsley. Serve with the chicken and some parsley scattered over the top.