Triple chocolate cookies
You've got all bases covered with white, milk and dark chocolate in these American-style cookies, best enjoyed warm with a cold glass of milk
BBQ chicken with corn rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 chicken legportions, cut into thighs and drumsticks, skin removed
- 2 onions1 chopped, 1 cut into wedges
- 1 red and 1 green pepperdeseeded and thickly sliced
- 2 tbsp olive oil
- 200ml bottled barbecue sauce
- 2 tsp thyme leaves
- 250g long grain ricerinsed
- 600ml chicken stock
- 340g can sweetcornrinsed and drained
- ½ red chillifinely chopped (optional)
Nutrition: per serving
- kcal635
- fat12glow
- saturates3g
- carbs95g
- sugars26g
- fibre4g
- protein44g
- salt1.79g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 2-3 times. Put the chicken, onion wedges and peppers in a roasting tin or ovenproof pan, then toss with 1 tbsp oil and the barbecue sauce. Roast for 40 mins, turning halfway, until sticky and tender. Add a splash of water if the sauce dries up a little at the edges.
step 2
Meanwhile, heat 1 tbsp oil in a medium pan, then soften the chopped onion for 5 mins. Stir in the thyme, rice, stock and seasoning. Bring to the boil, cover and simmer for 12 mins. Turn off the heat, tip in the corn, add chilli if using, put the lid back on and let the rice steam for 10 mins more. Fluff up the rice, then serve with the chicken, vegetables and pan juices.
