You may or may not know this, but I am a little obsessed with cook books.
I could stay in a bookstore all day perusing page after page of recipes, and more often than not, succumb to the temptation of buying one (ok, maybe two).
And when I'm home, I would carefully thumb through the pages, searching for a recipe to test.
It's my little thrill to present something new on the dinner table to the husband. I hang around till the moment where he has his first taste, and wait for his critic. No kidding when they say the way's to the man's heart is through his stomach!
Fortunately, most recipes turn out just the way they were described!
I struck gold last week with Katie Quinn, this gorgeous blond girl who's residing in Sydney. Her food photography was amazeballs. AND she looks amazing.If you haven't read her book, What Katie Ate, you NEED to go to your nearest online bookstore to check it out, or hop into your local to take it all in.
This was the first recipe I tried from her book. It's aptly titled, "Sticky Chicken, with sesame and chilli".
Like it's namesake, it is finger sticky good. Sweet and very spicy altogether, it's like a cousin of the buffalo wings, with a not so spicy after taste. I love how I can find all the ingredients in my pantry and this dish can be whipped up rather quickly. Great for a lazy kinda dinner night.
|All ready for grubby little hands|
Here's what you need.
1 kg of chicken drumsticks and wings
1 tablespoom of olive oil
1 small red onion
3 cloves of garlic, minced
1 cup of tomato ketchup
1/2 cup of wholegrain mustard
1/2 cup of honey
2 tablespoons of brown sugar
1 tablespoon of smoked paprika
1 tablespoon of cayenne pepper
3 tablespoons of worcestershire sauce
3 table spoons of balsamic vinegar
Handful of sesame seeds to serve
Sliced long green chilli to garnish
Firstly, preheat oven to 170 degrees
Then arrange the chicken pieces neatly in a roasting tray.
To prep the sauce, heat oil in a deep pan over medium heat.
Add the onion and cook for 5 minutes or till it's translucent and a little brown.
Add the garlic and cook for 3 minutes
Lower the heat to low and add all the condiments into the pan.
Stir everything together and then increase the heat to medium and simmer for 5 minutes.
Pour the sauce over the chicken in the roasting tray. (I keep a third of it to baste)
Transfer the tray to the oven and cook, baste it often, for about 1 hour or until the chicken is cooked through and sticky on the outside.
Garnish with the sesame seeds and the green chilli. (I skip this for the kids)