¼ cup chilli jam (try my homemade recipe here) or ¼ cup sweet chilli sauce, plus extra to serve
2 tbsp brown sugar
3 tbsp soy sauce
8 pieces of bone-in chicken e.g. drumsticks and/or thighs
2 cups jasmine rice
2 garlic cloves, finely grated
2 ½ cups chicken stock
1 red onion, cut into wedges
1 tbsp vegetable oil
fried shallots, to serve
coriander leaves, to serve
reheat oven to 180°C/350°F.
In a large bowl, whisk together the chilli jam, sugar and soy sauce. Add the chicken and toss to coat.
Place rice, garlic and chicken stock in a large casserole dish or baking tray. Place the chicken and onion in the rice. Spoon any excess marinade over the chicken. Drizzle the chicken with the oil. Cover with foil and roast for 50 minutes. Uncover and cook for another 20 minutes to brown slightly.
Scatter with fried shallots and coriander to serve. Serve with extra chilli jam or sweet chili sauce on the side.