Yanky BBQ Chicken, Rice & Gravy

Ingredients

• 8 chicken thighs and/or drumsticks
• 2 tbsp oil
• 2 tsp BlixSam Dop ’n Tjop
• 1 tsp BlixSam Smoke Craft Spice
• ½ tsp black pepper

• 1 large onion, sliced
• 3 garlic cloves, crushed
• 1 cup BlixSam Yanky BBQ Sauce
• 1½ cups chicken stock
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• ½ tsp BlixSam Smoke Craft Spice
• 1 tbsp butter, optional for finishing

• 3–4 cups cooked fluffy white rice
• Fresh parsley, chopped

Method

1. Season the chicken: Pat the chicken dry and season all over with Dop ’n Tjop, Smoke Craft Spice and black pepper.
2. Brown first: Heat the oil in a large ovenproof pan over medium-high heat. Brown the chicken for 3–4 minutes per side until beautifully golden. Remove and set aside.
3. Cook the onions: Add the sliced onion to the same pan and cook for about 4 minutes until softened and beginning to caramelise. Add the garlic and cook for another 30 seconds.
4. Build the gravy: Add the Yanky BBQ Sauce, chicken stock, tomato paste, Worcestershire sauce and extra Smoke Craft Spice. Stir well, scraping all the browned bits from the bottom of the pan.
5. Return the chicken to the pan, skin-side up. Spoon some of the sauce and onions over the chicken.
6. Cover tightly with foil and bake at 180°C for 40–45 minutes.
7. Remove the foil and spoon some of the pan sauce over the chicken. Bake uncovered for another 15–20 minutes until the chicken is cooked through, beautifully glazed and the gravy has reduced.
8. If you want an extra glossy gravy, remove the chicken and stir 1 tbsp butter through the hot sauce before serving.
9. Spoon fluffy rice onto the plates, top with the sticky BBQ chicken and generously ladle the smoky onion gravy over the rice.