Ping Coombes' Baked Honey and Soy Chicken Rice Recipe
A wholesome, one-pot chicken and rice dish that bursts with flavour thanks to a zingy marinade has been revealed by chef Ping Coombes. This recipe introduces more fibre to rice dishes, creating a balanced meal with extra texture and taste from lentils and sweetcorn. Serve it with a vibrant green salad topped with toasted sesame seeds for a complete dining experience.
Recipe Details and Preparation
Preparation Time: 10 minutes
Marinating Time: 30 minutes or overnight
Cooking Time: 1 hour 10 minutes
Serves: 4
Ingredients List
- 5 skin-on, bone-in chicken thighs
- 1 tsp vegetable oil
- 2 tbsp butter
- 2 garlic cloves, peeled and crushed
- 300g jasmine rice or basmati rice
- 1 tbsp chicken stock powder
- 160g drained tinned sweetcorn
- 340g drained tinned green lentils
- 20g chives, chopped, for garnish
Marinade Ingredients
- 3 tbsp pineapple juice
- 1 tbsp honey
- 1 tbsp light soy sauce
- 1½ tsp dark soy sauce
- ½ tsp sesame oil
- ½ tsp five spice powder
- ½ tsp ground ginger
- ¼ tsp salt
Cooking Instructions
Begin by scoring the top of the chicken thighs a couple of times to allow the marinade to penetrate deeper into the meat. Place them in a bowl and add all the marinade ingredients. Cover and leave to marinate at room temperature for at least 30 minutes, or refrigerate overnight for enhanced flavour.
Preheat the oven to 180C (160C fan)/350F/gas 4. Heat the oil in a large, ovenproof pan over medium heat. Lift the chicken thighs out of their marinade and lay them skin side down in the hot pan. Fry for five minutes to brown the skin, then flip over and pour in all the marinade from the bowl. Cook for an additional two to three minutes to reduce the marinade slightly, then remove the chicken and transfer to a plate.
Stir the butter, garlic, and rice into the remaining marinade in the pan. Add the chicken stock powder, 380ml water, and the drained sweetcorn and lentils. Stir again to distribute everything evenly, then nestle the chicken thighs into the rice mixture. Cover the pan and transfer to the oven, baking for 35 minutes.
Once done, remove the pan from the oven and let it stand, still covered, for five minutes. Sprinkle chopped chives on top, fluff up the rice, and serve immediately.
Recipe Source and Availability
This recipe is an edited extract from Rice: Make Rice the Heart of Your Table with Recipes from Malaysia and Beyond by Ping Coombes, published by Murdoch Books at £26. The book offers a variety of rice-based dishes that highlight global culinary traditions.
