Barbecue Sauce (see last week’s recipe)
1 kg chicken thighs, fat removed
400g basmati rice OR 350g quinoa (rinsed) OR fill basket with thickly sliced potatoes (skin on)
sliced veges: carrots, broccoli, green beans, red capsicum… or even just frozen peas and corn if you’re in a hurry
2 tbspn cornstarch or arrowroot, mixed with 2 tbspn water in a cup
- Pour Barbecue sauce over chicken thighs in a bowl and marinate for half an hour. (If you don’t have time you can just go ahead and cook them.)
- Pour water into bowl, insert rice basket, and weigh in rice/quinoa/potatoes.
- Put lid on bowl, with Varoma on top. Add veges to lower Varoma tray, and place the upper Varoma tray on top. Line with wet baking paper, and arrange chicken on paper, drizzling with some of the sauce. Set remaining sauce aside for later.
- Start cooking for 20 min/Varoma/Speed 4 for rice or quinoa, or 25 minutes for potatoes. When cooking time is finished, remove Varoma (set it on its lid to catch drips) and remove rice/quinoa/potatoes and cooked veges to a covered serving dish to keep warm. The chicken will need a little more time to cook.
- If you cooked rice/quinoa, there won’t be much ‘juice’ left in the bowl. Add some more liquid by carefully draining the juices off the chicken into the bowl. Also, add the reserved BBQ sauce to the bowl (from marinating the chicken). Replace lid and Varoma (bottom tray will be empty), and cook for another 10 min/Varoma/ speed 2. Chicken should be done – cut a thigh in half to check.
- Remove cooked chicken to another Thermoserver or covered serving dish. Make the sauce by adding cornstarch/arrowroot mixture to bowl and cooking for 4 min/100 °C/speed 4.
- Serve chicken, veges and rice/quinoa/potatoes together, drizzled with the sauce.
- To vary, add chickpeas, baby corn or other veg
- If you cooked potatoes in the basket, there’ll be lots of water left in the bowl. Tip all but about 2 inches of water out. Add juices from chicken and reserved sauce, replace chicken in Varoma tray, and cook as above
- Cooking process is the same if you prefer to use chicken breast instead of thighs. Just check it is cooked through at the end of the cooking time by cutting into the breast
This recipe was adapted from Jo Whitton’s Quirky Cooking