Extremely messy but equally delicious.
- 8 chicken drumsticks
- 1tbsp vegetable oil
- 1 crushed garlic clove
- 2tsp soy sauce
- 1tsp chilli powder
- 1tsp mustard
- 1tbsp sweet chilli sauce
- 2 tbsp fiery ketchup
- 150g white rice
- 100g frozen peas
- 200g red kidney beans, drained
Score all the drumsticks with a sharp knife. Put the drumsticks in a large ovenproof dish. Mix together the oil, garlic, soy, chilli powder and mustard and rub into the chicken. Cover with foil and leave in the fridge for 30 minutes (at least).
Preheat the a fan assisted oven to 180C and bake the drumsticks for 20 minutes covered with the foil. Mix together the chilli sauce and ketchup. Remove the foil from the chicken and turn the drumsticks over. Brush the drumsticks with the ketchup mixture and bake uncovered for a further 30 minutes.
Meanwhile cook the rice to the packet instructions. Stir in the peas five minutes before the end of cooking. Heat the kidney beans and stir in the cooked rice. Serve the rice with the drumsticks.