Oven-Baked Honey Garlic Chicken Thighs

Chicken and glaze

• 1 tbsp Sesame oil
• 8 pieces Chicken thighs, bone-in, skin-on
• 90 g Honey
• 60 ml Soy sauce
• 30 ml Rice vinegar
• 4 cloves Garlic
• ½ tsp Black pepper

To serve

• 300 g Long-grain white rice
• 600 ml Water
• 1 tsp Fine sea salt
• 500 g Broccoli

1. Heat the oven to 220°C (430°F). Rub the sesame oil over the chicken thighs and season all over with the black pepper and half the fine sea salt. Arrange the thighs skin-side up on a baking tray.
2. In a mixing bowl, stir together the honey, soy sauce and rice vinegar. Finely grate or crush the garlic into the mixture and stir well. Pour the glaze around the chicken, avoiding the skin as much as you can so it stays crisp.
3. Bake for 30 to 35 minutes, basting once or twice with the pan juices, until the chicken is deeply golden and cooked through. The sauce should be bubbling and slightly thickened, coating the chicken when spooned over. If needed, bake for 5 minutes more until the glaze looks sticky.
4. While the chicken bakes, rinse the long-grain white rice until the water runs mostly clear. Put it in a saucepan with the water and remaining fine sea salt, bring to the boil, then cover and cook on low for 10 minutes. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.
5. Cut the broccoli into florets and steam for 4 to 6 minutes until bright green and just tender. Serve the chicken with the rice and broccoli, spooning the sticky pan juices over everything.

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