Serves: 4
INGREDIENTS
3 tbsp Soy sauce
3 tbsp Cape Coastal Orange Blossom Honey
2 tbsp Oil
1 tbsp Garlic and ginger paste
8 Skin-on chicken thighs
1 large Head broccoli, cut into florets
1 tbsp Sesame seeds
METHOD
1. Heat oven to 200°C. Mix the soy, Cape Coastal Orange Blossom Honey, 1 tbsp oil and ½ tbsp garlic and ginger paste in a bowl. Pour over the chicken thighs and leave to marinate if you have time. Tip the chicken with all the marinade into a roasting pan, skin-side up. Cook for 45 mins until sticky and the skin is crispy.
2. When the chicken has 15 mins left, start cooking the rice following pack instructions, and heat the remaining oil in a frying pan. Add the remaining garlic and ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 mins until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Serve with the chicken, and all the caramelised bits from the bottom of the pan.
