Sweet and sticky chicken

How’s first day of school for you?

For us, we have to adhere to a new routine since the girl is in afternoon session and that means she would have to do without a nap. Naturally, she came back tired and a little cranky. The boy was disrupted in his naps and that means…a fussy toddler.

4pm. I could sense their restlessness and I got a bit nervous. I know that I have to rush out dinner fast so that they could go to bed early.

Then I remember this dish which I have made and which I have forgotten to record after testing the recipe out. I made this sweet and sticky chicken years ago using honey but this time round, I decided to use Ribena and see if I could create a ‘new’ recipe with it. Thankfully, it really works well and the sweet and sticky chicken is a hit with the family.

In times when you have to churn out dinner fast, remember this recipe. You would need to marinate the chicken for at least 2 hours (which you can do so the night before). After that, it’s just putting the chicken into the oven and bake. Top it up with rice or quinoa and some greens on the side and you have a great meal. I’ve used the recipe on pork ribs too and they are equally delicious (at least, that’s what my guests told me).

Share Food Singapore made a video on this for chicken wings. Do take a look if you are interested (embedded in this post). Chicken wings are good on the menu for a party!

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Ingredients (feed 3 hungry pax)
1/4 cup balsamic vinegar/ chiang kiang vinegar
1/4 cup ribena cordial
1/4 cup light brown sugar
1/8 cup soy sauce
3 garlic cloves, halved
3 chicken legs
1/2 tbsp toasted sesame seeds
corainder leaves for garnishing

1. Combine the balsamic vinegar, ribena cordial, brown sugar, soy sauce and garlic cloves in a large ziplock bag. Shake and squeeze the contents of the bag to dissolve the ribena and the brown sugar. Add the chicken legss to the bag and seal. Marinate in the refrigerator for at least 2 hours.

2. Preheat the oven to 230C. Line a rimmed baking sheet with aluminium foil.

3. Remove the chicken legs from the bag, reserving the marinade and arrange them on the prepared baking sheet. Bake until the skin is caramelised and very dark in spots, 30 to 35 minutes.

4. Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.

5. Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

6. Serve with quinoa or rice.

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With quinoa for the more health conscious me.

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And… rice for the rest of the family

 https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2FShareFoodSingapore%2Fvideos%2F356055761432236%2F&show_text=0&width=560

😉

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