Sticky Chicken Drums with Spinach Rice and Honey Soy Carrots

Steps

1. oven to 200°C. Line an oven tray (with a lip) with baking paper.
2. Mix tomato sauce, sweet chilli sauce, soy sauce, sesame oil and brown sugar together in a large pot. Pat chicken dry, and toss in sauce. Remove from sauce (reserve sauce), place on prepared tray and bake for about 30 minutes until chicken is cooked through. Turn chicken every 10 minutes and baste with sauce from the pan during cooking. Add water to remaining sauce and simmer on medium heat until reduced and sticky, about 5 minutes, then turn off heat.
3. Combine rice, water and salt in a large pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
4. While rice and chicken are cooking, prepare the vegetables; roughly chop spinach and set aside. Trim carrots, peel, and quarter lengthways then cut in half. Bring a medium pot of water to the boil and cook carrots for 5–7 minutes until just tender, then drain and return to pot with butter, soy sauce, honey and sesame seeds. Stir on medium heat until glazed and golden.
5. Fluff up rice with a fork and stir through spinach and sesame oil until spinach has wilted. Season with salt and pepper.
6. Spoon cup cooked rice per person onto plates. Top with a couple of sticky drumsticks and drizzle remaining sauce over the top. Serve the carrots on the side and sprinkle with coriander (if using).