Honey Lime Chicken with Brown Rice Herb Pilaf

Tender, juicy marinated lemon chicken legs, with a absolutely fluffy, aromatic Pilaf, this Canadian – British cuisine is sure to wow your family or your guests

Servings - 3

Difficulty Level - Medium

Preparation Time - 2 Hours

Cook Time - 1 Hour

Ingredients

For the Chicken :

3 Whole chicken legs (about 1 kg)
15 gm / 8-10 Garlic cloves, finely minced
30 gm / 1.5 tbsp Pure Honey
30 ml / 2 tbsp Lime Juice (about 2 small limes)
8 ml / ½ tbsp Soy Sauce
6 gm / 2 tsp Salt
4 gm / 1.5 tsp Mastercook Pepper, ground.
30 gm / 1.5 tbsp Butter

For the Pilaf :

250 gm Mastercook Brown Rice
60 gm / 1 medium Onion, finely chopped.
6 gm / 2 tsp Salt.
20 gm/ 1 tbsp Butter
1 gm / 1/3 tsp garlic powder
40 gm / 2.5 tbsp Herb Pesto.
500 ml Water

Procedure

For the Honey Lime Chicken:

Preheat your oven to 200 C/400 F/ Gas Mark 6
In a large mixing bowl, add the Chicken legs along with all the other ingredients. Mix well to combine and coat the chicken. Rest for 10 minutes.
Line a baking tray with foil and grease lightly with oil.
Place the chicken legs on the tray and pour the marinade on top. Ensure that the pieces of garlic stay on top of the chicken.
Using a spoon, put the butter equally on top of the pieces.
Cover with another sheet of foil and bake in the oven for 30-40 minutes on the bottom rack.
Check it after 30 minutes by poking a knife in the thickest part of the chicken, if the juices run clear, it is done. If not, keep for another 10 minutes and check again.
Once the chicken is baked, there will be some marinade and juices in the pan. Using a spoon, carefully spoon it over top of the chicken and move it to the top rack of the oven.
Turn on the broiler to max heat. Broil both sides of the chicken until golden and crisp. Remove and serve hot.

For the Pilaf :

Wash and soak the Mastercook Brown Rice for about 30 minutes.
Heat the water until boiling.
In a nonstick pot, add the butter and saute the onion until translucent.
Strain and add the soaked rice. Toast the rice, stirring continuously on high heat for 2-3 minutes.
Add the boiled water and salt.
Once the water is boiling vigorously, turn the flame to low and cover with a tight lid. Ideally, transfer the pot to the smallest burner on low flame.
Cook for 45-50 minutes, stirring every 15 minutes or so.
Check the rice after 45 minutes, it would have absorbed all of the water and be soft. If not, add a little amount of boiling water and let it continue to cook till done.
After it is fully cooked, stir in the herb pesto and mix well to combine. Serve Hot.

Tips for Cooking

If you do not have an oven, you can cook the chicken on a skillet. Brown both sides and then cover and cook on a low flame until cooked through.
You can use Boneless thighs as well, the cooking time will reduce slightly.
Do not rush the process of cooking the rice, it will a minimum of 40 minutes.
You can marinate the chicken overnight as well and cook it the next day.