THE BUDGET RECIPE
RECIPE AND FOOD STYLING: LOTTIE COVELL. PHOTOGRAPH: ANDREW BURTON. STYLING: SARAH BIRKS
drizzle a little extra honey over
thechickenandreturntotheoven.
Increase the oven temperature to
220°C/200°C fan/gas 7 and bake
for10-20minutesmoreuntilthe
chickenisgoldenandcooked
through and the rice is tender.FEED 4
FOR LESS
THAN
£5.50Jazz up a thrifty pack of chicken drumsticks with a tangy storecupboard marinade
Honey and mustard
bakedchickenandrice
SERVES 4. HANDS-ON TIME 15 MIN,
OVEN TIME 40-50 MINMAKE
AHEADMarinate the chicken up to
24hoursinadvance,cover
and keep in the fridge until
readytocook.
FOOD
TEAM’S
TIPIf you have any leftover
vegetablestouseupfrom
thefridge,justaddwith the
rice and chicken in step 2.- 2½ tbsp clear honey, plus extra
todrizzle - 2½ tbsp wholegrain mustard
•Zestandjuice1lemon,plus
wedges for squeezing (optional)
•3tbspoliveoil
•8free-range,skin-onchicken
drumsticks (about 1kg) - 300g basmati rice
- 2leeks,sliced
- 500mlhotchickenstock (made
withastockcube) - Handful fresh parsley, leaves
picked
1 Heat the oven to 200°C/180°C fan/
gas6. Mix the honey, mustard,
lemonzestandjuiceandtheoilin
alargemixingbowl,thenseason
withsaltandpepper.Addthe
chicken drumsticks and mix
thoroughly to coat in the marinade
(seeMake Ahead).
2 Spreadthericeinanevenlayer
overthebaseofalargeshallow
roasting tin. Arrange the leeks
evenlyoverthericeandsitthe
chickendrumsticksontop(seetip).
3 Poursomeofthehotstockintothe
mixingbowl, stirring it into any
remaining marinade, then pour into
the tin around the chicken along
with the remaining stock. Shake the
tinalittletohelpthericeandstock
combineevenly.Coverlooselywith
foiland bake for 30 minutes.
4 After 30 minutes, remove the foil,Scatterwiththeparsleyleavesand
servewithextralemonwedges for
squeezing over, if you like.
PER SERVING697kcals, 21.9g fat
(4.7g saturated), 51.9g protein,
70.8g carbs (10.5g sugars),
1.6g salt, 4.2g fibreeat well for life.
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