Sticky honey citrus chicken

The success of my sticky honey lemon chicken prompted an encore, with a couple of tweaks of course.

Sticky honey citrus chicken with kaffir lime basmati and French beans

Ingredients

3-4 portions

8-9 pieces of chicken thigh & drumsticks
1 tsp coconut oil, to coat the pan
1½ unwaxed lemon, halved & juiced
1 orange, halved & juiced
2 tbsp organic honey
1 tsp cayenne pepper
2 tsp dried thyme
2 tsp dried rosemary
1 tsp dried marjoram
salt & pepper, to taste

wholegrain basmati
filtered water
3-4 kaffir lime leaves

French beans

Method

1. Preheat the oven to 180°C.
2. Heat a little bit of coconut oil in a large pan (I'm using a heavy bottom roasting pan suitable for the hob and oven).
3. Sear the chicken pieces, skin-side down in the pan.
4. In the meantime, in a small bowl, mix together the citrus juices, honey, and cayenne pepper.
5. When the chicken pieces are seared, flip them over. Pour the citrus mixture over the chicken pieces.
6. Place the lemon and orange halves in the pan for extra flavour.
7. Season the chicken with thyme, rosemary, and marjoram.
   
8. Place the pan in the oven and cook for 30-40 minutes, till the chicken is cooked.
9. In the meantime, cook the rice and steam the French beans.
10. Remove the chicken from the oven and discard the citrus halves.
    
11. Place the pan on the hob. Bring the juices in the pan to the boil, uncovered, for about 2 minutes, till the juices have thickened slightly and become sticky. Season with salt and pepper as desired.
12. Pour the sticky sauce over the chicken and serve with rice and steamed French beans.