Oven Baked Sticky Chicken Drumsticks | Cook with Curtis Stone | Coles

Hey guys, Curtis Stone here. I have a recipe that I am very excited to share with you. It's my

sticky

chicken

thighs with long grain rice and bok choy. This delicious meal is very, very easy to prepare, so let's get started. Grab a nice big bowl like this one. And to make the marinade for the

chicken

thighs, a couple of things are used. I'm starting with hoisin. Now, I love hoisin because it has that beautiful combination of sweet and salty. And two more ingredients. A little bit of Australian honey. So a couple tablespoons of that. And then a little bit of soy sauce too.

Garlic and ginger are now essential flavors in Asian-inspired marinades. So we're going to add that to the marinade. And then, using a whisk, mix a little. I take a quarter cup of this marinade and set it aside because I put it back on the chicken thighs right at the end of the

cook

ing process. And then we pour the rest of the marinade over the chicken thighs. So, here we go: eight beautiful

drumsticks

. And they enter. And then, with a big spoon, you can toss them. And make sure the marinade really coats them well. Now, if you threw it in an hour earlier, you would still get a delicate, subtle flavor.

But the 10 or 12 hour marinade will really allow the marinade to penetrate and give it a beautiful depth of flavor. Then, spread them out on your tray. And try to make sure they are not crowded together. And then... ...take out all the excess marinade and place it on the chicken. Alright, so the chicken is marinated and ready to use. I'm going to put it in the

oven

. I have pre-set a rack in the center of the

oven

and make it so the heat can circulate around the chicken as it

cook

s. 220 Celsius or 200 if fan forced. Beautiful. So, let's start with the rice.

This is a really simple technique. I've got a frying pan going here. I drink a couple of cups of water. Then two cups of water. Throw it out. Season it with a little salt. Now I'll let it boil and then add the rice. However, one small step that is important with rice is to rinse it well. So I'm going to rinse it well and then drain it really well. While the water is boiling, I'm going to show you the vegetables because they are very, very simple and it's one of my favorites. Beautiful bok choy. It's that easy to do.

You take a frying pan. I cut it into quarters lengthwise and then a little oil and a little salt. And we're actually going to bake this in the oven as well. That way we make it in the same oven we prepare the chicken in and it's super simple. Then the water boils and it's that simple. You lift the lid. You add your drained rice. I'm going to reduce that heat to about medium. Just stir it very quickly. And then you cover the lid again for about 20 minutes. The bok choy has been in for 15 minutes, so it should be ready to use.

So I'm going to go ahead and grab it and then I'm going to go ahead and pull out that beautiful bok choy and stick it right on my cutting board. And just use a knife to cut it three or four times... ...so that you have nice bite-sized pieces. And that is. It's really that simple. So, check this out, guys. They are beautiful, golden in color. The reason I saved this little bit of sauce earlier was because what I do now is take a little pastry brush and go ahead and finish them off with a little bit more sauce.

I tell you what, when you take them out of the oven, the smell fills the room and people think you've been in the kitchen all day and it's really that simple. The chicken and bok choy are ready. It smells sensational. So the only thing left is for it to look pretty on the plate. And then with the last remaining bit of sauce, I just drizzle it over the top. One thing remains to be done and that is our rice. You let it rest for 10 minutes. So I turned it off 10 minutes ago and now it's been sitting for just 10 minutes and then I'm going to pick it up and show it to you here.

See how that steam is still... ...the last bit of steam is still absorbing into the rice? What you do next is fork it. So grab a fork. And you just let all that steam escape from the rice. Perfectly fluffy. Hmm! And then we're going to get that... Stack it nice and high in our bowl. And you have fantastic food. Go ahead and enjoy my

sticky

chicken thighs.