Image by Rob Palmer
Ingredients (11)
- 500g chicken mini drumsticks
- 35g tube fresh Thai herb seasoning
- 2 carrots, peeled, cut into thick matchsticks
- 1 red capsicum, deseeded, thickly sliced
- Extra-light olive oil cooking spray
- 1/2 cup Massel salt reduced chicken style liquid stock
Green rice
- 100g (1/2 cup) brown basmati rice
- 250ml (1 cup) reduced-salt chicken stock
- 1 zucchini, thinly sliced into rounds
- 300g broccoli florets
- 2 green shallots, thinly sliced
Method
- Step 1 Preheat oven to 200C/180C fan forced.
- Step 2 Place the chicken, Thai seasoning, carrot and capsicum in a baking dish. Season to taste and mix together until evenly coated. Spray lightly with oil.
- Step 3 Bake for 40 minutes or until cooked and golden. Remove the dish from the oven and add the stock. Stir to combine, then rest, covered, for 5 minutes.
- Step 4 Meanwhile, make the green rice by placing the rice and stock in a large saucepan over high heat. Bring to the boil, then immediately reduce the heat to the lowest setting possible. Cover and cook, untouched, for 15 minutes or until the rice is tender. Remove the pan from the heat. Using a fork, fluff and separate the grains of rice, then add the zucchini, broccoli and green shallot. Stir well to combine. Cover and leave, untouched, for 5 minutes. Using a fork, fluff the rice again.
- Step 5 Serve the Thai chicken drumsticks with the green rice.