BBQ Chicken Drumsticks and Spicy Rice

By Mummy Expert: Emma

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Ingredients

For the chicken:
10-12 chicken drumsticks
2 tablespoons Heinz tomato ketchup
2 tablespoon honey or maple syrup
1 tablespoon soy sauce (we use a dark soy sauce)
2 teaspoons english mustard
1 tablespoon malt vinegar
1 tablespoon sunflower oil
1 tablespoon sesame seeds
1 tablespoon plum jam (any sweet jam will do but strawberries and raspberries may taste a bit weird in a savoury dish!)
For the rice:
1 tablespoon sunflower oil
2 small cups of rice
1/2 an onion (we used a red onion for colour)
2 peppers chopped (we used several different colours)
1 small can red kidney beans
1 teaspoon chilli powder
1/2 a can of chopped tomatoes
1 tablespoon Heinz tomato ketchup
3 cups of water

Details

servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 45mins
Cost Budget Friendly

Preparation

Step 1

Preheat the oven to 180 degrees centigrade.
Make the barbecue sauce by pouring the oil, vinegar, honey, soy sauce, ketchup and mustard into a bowl - this is great fun for littlies to do, especially with a big squeezy bottle of ketchup that goes EVERYWHERE!
Mix the ingredients well to combine them before transferring to a small saucepan
Heat the sauce over a low heat and stir until the vinegar smell has dispersed.
Now add the plum jam and increase the heat a little and stir until the jam breaks down and combines with the rest of the sauce. The sauce is ready once the jam has all melted and the sauce has started to bubble. Allow it to cool enough that little fingers won't be burned by it because the next stage is to get messy!

Step 2

Lay the chicken drumsticks out in a large casserole dish and then pour over the BBQ sauce. Then sprinkle on the sesame seeds. Using your hands, make sure the sauce is rubbed in and covers all of the drumsticks really well. You could leave the drumsticks to marinate if you like... or you can just get cooking.
Cover the drumsticks gently with a sheet of aluminium foil to stop the sauce from burning too early in the cooking process and put into the oven for 20 minutes.
After the 20 minutes has passed, remove the foil, whack the temperature of the oven up to about 220 and cook the drumsticks for another 5-10 minutes to make the sauce turn black, sticky and yummy. Before removing from the oven, make sure that the chicken is cooked by piercing one of the drumsticks in its thickest part and making sure that the juices run clear.