TERIYAKI DRUMSTICKS WITH BOK CHOY & BROCCOLINI

Serves 4

Ingredients:

• 1 tbsp olive oil

• 8-10 chicken drumsticks

• 1 bunch bok choy, sliced lengthways

• 1 bunch broccolini, roughly chopped

• 1/2 cup of chicken stock (or water)

• Steamed brown rice, to serve

• 2 spring onion, finely sliced (optional)

• 1 tsp of toasted sesame seeds (optional)

Teriyaki sauce:

• 1/3 cup light soy sauce

• 2 tbsp honey

• 2 tbsp rice wine vinegar

• 1 tsp sesame oil

• 2 tbsp brown sugar

• 3 garlic cloves, thinly sliced

• 1 tbsp finely chopped fresh ginger

Method:

1. Heat the olive oil in a large frypan on high heat. Add the chicken drumsticks. Cook, turning on all sides, for 10 minutes or until browned then transfer to a slow cooker or an oven based pot.

2. In the same frypan, cook the ginger and garlic for a few minutes or until fragrant. Add this to a jug or bowl with the soy sauce, honey, rice wine vinegar, sesame oil and brown sugar. Pour this mix over the chicken drumsticks. Cook on low in the slow cooker for approx. 6 hours or in the oven on 150 degrees for 3 hours. The meat should be cooked, soft and almost falling off the bone.

3. 15 minutes before the end, add the bok choy and the broccolini to the pot/slow cooker and combine gently so that the greens are submerged in the liquid. If the liquid has evaporated quite a bit, add some stock or water.

4. To serve: Divide your rice into bowls, top with 2x drumsticks, greens and some sauce in each. Sprinkle with sliced spring onion and toasted sesame seeds.