Sticky chicken with spicy rice

(Serves four)

4 tbsp sweet chilli sauce
2 tbsp honey
1 tbsp dark brown sugar
1 tbsp soy sauce
8 chicken drumsticks
Olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 tbsp mild curry powder
Pinch dried red chilli flakes
200 g long grain rice
Approx. 500 ml chicken stock
Handful sultanas
3 tbsp mango chutney, chopped
Ground black pepper

• Preheat the oven to 200ºC. Mix together the sweet chilli, honey, sugar and soy sauce, put the drumsticks in a lightly oiled baking tin and pour the chilli mixture over them, turning to coat them well. Roast in the oven for about 30 minutes, turning once, until the juices run clear when pierced with the point of a knife.

While the chicken is cooking, heat a tablespoon of oil in a pan and fry the onion until starting to soften. Add the garlic, curry powder and chilli flakes and fry for a minute more. Rinse the rice in several changes of water to remove the excess starch, drain it well, then add it to the pan and fry for another minute, stirring to coat the rice with oil.

Pour in the stock, add the sultanas and mango chutney and bring to the boil, then cover the pan and simmer until the rice is tender and the stock is absorbed, adding a little extra stock if necessary. Season with black pepper, transfer to a warm serving dish.

Spoon any remaining sticky sauce over the chicken and serve with the rice.