Sweet and sticky chicken legs are the star of this dish! Covered in the best sticky sauce you could ever imagine, and coated in crunchy sesame seeds, this isn’t your average chicken dinner! Served alongside fluffy coconut basmati rice, tender gem squash, green leaves and fragrant mint.
Sesame Chicken & Coconut Rice
Sesame Chicken & Coconut Rice
with roasted gem squash & fresh mint
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Asian BBQ Sauce
- Chicken
- Coconut Milk
- Free-Range Chicken Leg Quarter
- Free-range Chicken Leg Quarters
- Fresh Ginger
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Gem Squash
- Green Leaves
- Low-Sodium Soy Sauce
- Sesame Oil
- White Basmati Rice
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CHICKEN TIME!
Preheat the oven to 200°C. Place the chicken on a roasting tray. Pat dry with some paper towel, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
MARINADE MANIA
In a bowl, combine the sesame oil, soy sauce, BBQ sauce, grated garlic, grated ginger, 10ml of water, and seasoning. Mix until fully combined.
CAN I GIVE YOU SOME AD-RICE?
Rinse the rice under cold water until it runs clear. Place in a lidded pot, over medium-high heat with 100ml of salted water and the coconut milk. Once boiling, reduce the heat and simmer for 10-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
RAD ROAST
Once the chicken reaches the halfway mark, place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for the remaining time until cooked through and soft. In the final 5-8 minutes, pour the marinade over the chicken until fully coated. In a bowl, combine the rinsed green leaves with a drizzle of oil and seasoning.
WINNER WINNER, STICKY CHICKEN DINNER!
Plate the sticky chicken with all the tray juices. Sprinkle over the sesame seeds. Side with a generous helping of the fluffy coconut rice, the roasted gem squash, and the dressed green leaves. Scatter over the chopped mint. Well done, Chef!
Free-range Chicken Leg Quarter - 1
Sesame Oil - 7,5ml
Low Sodium Soy Sauce - 15ml
Asian BBQ Sauce - 25ml
Garlic Clove - 1
Fresh Ginger - 10g
White Basmati Rice - 100ml
Coconut Milk - 100ml
Gem Squash - 1
Green Leaves - 20g
White Sesame Seeds - 5ml
Fresh Mint - 4g
CHICKEN TIME!
Preheat the oven to 200°C. Place the chicken on a roasting tray. Pat dry with some paper towel, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
MARINADE MANIA
In a bowl, combine the sesame oil, soy sauce, BBQ sauce, grated garlic, grated ginger, 20ml of water, and seasoning. Mix until fully combined.
CAN I GIVE YOU SOME AD-RICE?
Rinse the rice under cold water until it runs clear. Place in a lidded pot, over medium-high heat with 200ml of salted water and the coconut milk. Once boiling, reduce the heat and simmer for 10-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
RAD ROAST
Once the chicken reaches the halfway mark, place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for the remaining time until cooked through and soft. In the final 5-8 minutes, pour the marinade over the chicken until fully coated. In a bowl, combine the rinsed green leaves with a drizzle of oil and seasoning.
WINNER WINNER, STICKY CHICKEN DINNER!
Plate the sticky chicken with all the tray juices. Sprinkle over the sesame seeds. Side with a generous helping of the fluffy coconut rice, the roasted gem squash, and the dressed green leaves. Scatter over the chopped mint. Well done, Chef!
Free-range Chicken Leg Quarters - 2
Sesame Oil - 15ml
Low Sodium Soy Sauce - 30ml
Asian BBQ Sauce - 50ml
Garlic Cloves - 2
Fresh Ginger - 20g
White Basmati Rice - 200ml
Coconut Milk - 200ml
Gem Squash - 2
Green Leaves - 40g
White Sesame Seeds - 10ml
Fresh Mint - 8g
CHICKEN TIME!
Preheat the oven to 200°C. Place the chicken on a roasting tray. Pat dry with some paper towel, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
MARINADE MANIA
In a bowl, combine the sesame oil, soy sauce, BBQ sauce, grated garlic, grated ginger, 30ml of water, and seasoning. Mix until fully combined.
CAN I GIVE YOU SOME AD-RICE?
Rinse the rice under cold water until it runs clear. Place in a lidded pot, over medium-high heat with 300ml of salted water and the coconut milk. Once boiling, reduce the heat and simmer for 10-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
RAD ROAST
Once the chicken reaches the halfway mark, place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for the remaining time until cooked through and soft. In the final 5-8 minutes, pour the marinade over the chicken until fully coated. In a bowl, combine the rinsed green leaves with a drizzle of oil and seasoning.
WINNER WINNER, STICKY CHICKEN DINNER!
Plate the sticky chicken with all the tray juices. Sprinkle over the sesame seeds. Side with a generous helping of the fluffy coconut rice, the roasted gem squash, and the dressed green leaves. Scatter over the chopped mint. Well done, Chef!
Free-range Chicken Leg Quarters - 3
Sesame Oil - 22,5ml
Low Sodium Soy Sauce - 45ml
Asian BBQ Sauce - 75ml
Garlic Cloves - 3
Fresh Ginger - 30g
White Basmati Rice - 300ml
Coconut Milk - 300ml
Gem Squash - 3
Green Leaves - 60g
White Sesame Seeds - 15ml
Fresh Mint - 12g
CHICKEN TIME!
Preheat the oven to 200°C. Place the chicken on a roasting tray. Pat dry with some paper towel, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
MARINADE MANIA
In a bowl, combine the sesame oil, soy sauce, BBQ sauce, grated garlic, grated ginger, 40ml of water, and seasoning. Mix until fully combined.
CAN I GIVE YOU SOME AD-RICE?
Rinse the rice under cold water until it runs clear. Place in a lidded pot, over medium-high heat with 400ml of salted water and the coconut milk. Once boiling, reduce the heat and simmer for 10-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
RAD ROAST
Once the chicken reaches the halfway mark, place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for the remaining time until cooked through and soft. In the final 5-8 minutes, pour the marinade over the chicken until fully coated. In a bowl, combine the rinsed green leaves with a drizzle of oil and seasoning.
WINNER WINNER, STICKY CHICKEN DINNER!
Plate the sticky chicken with all the tray juices. Sprinkle over the sesame seeds. Side with a generous helping of the fluffy coconut rice, the roasted gem squash, and the dressed green leaves. Scatter over the chopped mint. Well done, Chef!
Free-range Chicken Leg Quarters - 4
Sesame Oil - 30ml
Low Sodium Soy Sauce - 60ml
Asian BBQ Sauce - 100ml
Garlic Cloves - 4
Fresh Ginger - 40g
White Basmati Rice - 400ml
Coconut Milk - 400ml
Gem Squash - 4
Green Leaves - 80g
White Sesame Seeds - 20ml
Fresh Mint - 15g
Woolies Products in this dish
