Sticky sesame and soy chicken tray bake

Easy
March 2018

Easy
March 2018

Serves 4
Hands-on time 20 min, oven time 35-40 min

None of the fuss but all of the flavour is what you get from this sticky sesame and soy chicken tray bake. Just combine all the ingredients, pour over the chicken and pop in the oven until caramelised.

Dairy-free

Nutrition: per serving

Calories: 423kcals
Fat: 8.9g (2.1g saturated)
Protein: 33.2g
Carbohydrates: 50.6g (10.2g sugars)
Fibre: 3.6g
Salt: 1.9g

Nutrition: per serving

Calories: 423kcals
Fat: 8.9g (2.1g saturated)
Protein: 33.2g
Carbohydrates: 50.6g (10.2g sugars)
Fibre: 3.6g
Salt: 1.9g

Save recipe

Save recipe Print

Ingredients

4 chicken legs, skin-on
3 tbsp dark soy sauce
1 large star anise, crushed
3cm piece fresh ginger, grated
1 tbsp toasted sesame oil
2 tsp honey
2 oranges, 1 sliced, 1 juiced
200g basmati rice
200g spring greens, sliced
4 spring onions, sliced

4 chicken legs, skin-on
3 tbsp dark soy sauce
1 large star anise, crushed
3cm piece fresh ginger, grated
1 tbsp toasted sesame oil
2 tsp honey
2 oranges, 1 sliced, 1 juiced
200g basmati rice
200g spring greens, sliced
4 spring onions, sliced

Method

Heat the oven to 180°C/160°C fan/gas 4. Heat a shallow flameproof casserole over a medium heat, add the chicken legs and brown all over. Mix the soy sauce, star anise, ginger, sesame oil, honey and orange juice in a small bowl, then pour over the chicken in the casserole. Add the orange slices and roast for 35-40 minutes or until golden and cooked through, basting with the juices halfway through.
Meanwhile, cook the rice in boiling salted water for 12 minutes or according to the packet instructions. Once the chicken legs are cooked, stir the spring greens into the sauce and return to the oven for another 2 minutes to wilt.
Serve the chicken legs with the rice and greens, sprinkled with the spring onions.

Method

Heat the oven to 180°C/160°C fan/gas 4. Heat a shallow flameproof casserole over a medium heat, add the chicken legs and brown all over. Mix the soy sauce, star anise, ginger, sesame oil, honey and orange juice in a small bowl, then pour over the chicken in the casserole. Add the orange slices and roast for 35-40 minutes or until golden and cooked through, basting with the juices halfway through.
Meanwhile, cook the rice in boiling salted water for 12 minutes or according to the packet instructions. Once the chicken legs are cooked, stir the spring greens into the sauce and return to the oven for another 2 minutes to wilt.
Serve the chicken legs with the rice and greens, sprinkled with the spring onions.