Honey Baked Chicken with Rice
8,2 / 10
1 hr 55 min.
- ½ Lime (juiced)
- 2 Tbsps honey
- 0.333 cup olive oil
- 53 ozs whole chicken (cleaned, dried and with wishbone removed)
- 1 cup white Long grain rice (rinsed and drained in several changes of cold water)
- 2 cups canned Pineapple (drained)
- ½ Red onion (sliced)
- 1 Tbsp parsley (finely chopped)
- 1 Tbsp Sesame seeds
Preheat the oven to 190°C (170 fan) | 375°F | gas 5.
In a small mixing bowl, whisk together the lime juice, honey, olive oil and some seasoning. Rub this marinade over the chicken and place on a roasting tray.
Roast for 90 minutes; check if the chicken is cooked by piercing the thickest part of the thigh. If the juices run clear, the chicken is ready.
As the chicken is roasting, place the rice in a large saucepan with enough water to just cover it and a little salt. Bring to the boil over a high heat, then cover with a lid and reduce to a simmer, cooking gently untouched for 12-15 minutes until the water has been absorbed and the rice is tender. Remove from the heat and leave the lid on for 10 minutes. Keep the rice warm to one side.
Remove the chicken when ready and let it rest for 5-10 minutes. As the chicken is resting, heat a large frying pan and add the pineapple to it to warm through over a medium heat.
Remove the breasts from the chicken, then the legs. Joint the legs and clean the drumstick ends to expose to bone. Cut the breasts into portions.
Spoon the rice into serving bowls and top with the pineapple then the chicken pieces. Garnish with the red onion and sprinkle the parsley and sesame seeds over. Serve immediately.