Sticky Roasted Chicken Drums with Garlic Chilli Greens

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a full kettle to the boil.
2. Pat chicken dry and toss in a large bowl with Asian herbs and oil. Season with salt and pepper. Place chicken in a large deep oven proof baking dish and bake for 25 minutes.
3. Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
4. Thinly slice onions, cut broccoli into florets and trim ends of beans. Heat oil in a large fry-pan (or a wok) on medium-high heat. Cook garlic chilli blend and onion for about 3 minutes, until softened and fragrant. Add broccoli and beans to pan and cook with a dash of water for about 3-4 minutes, until softened. Season to taste with salt and pepper.
5. In a small bowl, mix hoisin sauce, sweet chilli sauce and sesame seeds. When chicken cooked for 25 minutes, remove tray from oven and toss with hoisin sauce mixture and bake a further 8-10 minutes, until cooked through and sticky.
6. Rice topped with sticky chicken and greens. Drizzle over any remaining sticky sauce.