I make this for my friends every Monday – they absolutely love it. The rice goes crispy in the oven and the chicken is tender. If served with a salad (and you don’t OD on the rice) then it’s actually pretty healthy.
My friends refused to be in the picture as they’re no fun. Charlie also keep going on that I need to by a fancy camera… so apologies for the low res up until then… but it’s kinda semi-kitch, semi-adorable that it’s pixelated.
Serves 3 hungry boys/4 normal human beings
150g brown rice (have white if you’re a daredevil)
200g chicken thighs (or legs – but no breasts – we don’t appreciate breasts here at BJOD)
2 cloves garlic – mince is good
4tbs soy sauce
Sprinkling of sesame seeds or cashew nuts if you’re too worried about the pounds
Method to the madness:
1. Cook the brown rice for about 20 mins. All the water should be absorbed by nw. You do not want water left over – I made this mistake once and my friends didn’t forgive me for about a month.
2. Throw the cooked rice into a baking tray. Add the chicken and then add diced onion, minced garlic, soy sauce, pepper, honey, sesame seeds, cashew nuts and anything else you want. The soy should add enough saltiness, but add salt if you want. Chilli would be good but I hate chilli.
3. Mix that shit up
4. Cook on 200 Degrees C for 25 mins or until the rice is crispy, the juices run clear and your home smells of jewish goodness.
Serve with salad if desired – but you don’t win friends with salad.