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LUNCH AND DINNER

COLA CHICKEN AND RICE

Prep time: 20 mins
Cooking time: 40 mins
Serves: 4–6  

Sticky, sweet, savoury, spicy deliciousness in a pan. Thank you, Citizen, for saving the cherries. You take Cola to a whole new level! Much better for our bodies and the planet.  

INGREDIENTS

500ml Citizen Cola 
3 T olive oil 
8  free-range chicken thighs, bone in and skin on 
OR 1 whole chicken chopped into 8 pieces    
1 onion, diced  
1 T ginger, finely chopped
½ bulb garlic, chopped
3 bay leaves
1 t ground cinnamon
2 t paprika 
2 star anise 
4 T soya sauce 
4 T oyster sauce
4 T BBQ or tomato sauce 
1 t ground black pepper
1 t corn flour plus 3 T cold water 

TO SERVE
Toasted Sesame seeds 
Spring onions

METHOD

Heat oven to 160°C.

Over a medium to high heat, lightly fry the chicken pieces in olive oil in your Legacy Pan until golden brown. Remove chicken from pan and drain on kitchen towels.

Discard all fat from the pan, bar 2 tablespoons and gently fry garlic, onions and ginger till soft. 

Return Chicken to the pan and add all the rest of the ingredients apart from the cornflour and water. Bring the pan to a simmer on the stove top, then cover with tinfoil or a lid and bake for 30 minutes. Half way through cooking remove the tinfoil/lid and turn the chicken over. 

Once cooked, gently remove chicken pieces to a plate and thicken the remaining juices in the pan with the cornflour mixed in water. Simmer the sauce for 10 minutes on a low heat, then return the chicken to the pan and toss in the sauce so the pieces are well covered. Simmer for 5 minutes.  

Finish off with a hearty sprinkling of sesame seeds and chopped spring oven and serve with steamed rice and a crunchy coleslaw. 

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