John Myers
Ingredients for 4 servings:
- 350 g jasmine rice
- 600 ml water
- some sesame
- some oregano
- 8 chicken drumsticks
- some paprika powder, sweet
- some basil, dried
- some oregano
- some curry powder
- some rapeseed oil or frying oil
- 7 tbsp barbecue sauce with blueberries
- 5 tbsp ketchup
- 5 dashes sauce (Szechuan sauce)
- 4 drops of soy sauce
- 2 dashes teriyaki sauce
- 6 drops Worcestershire sauce
- 3 drops of Maggi
Instructions
Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 1 hour 35 minutes
Marinate the chicken thighs. To do this, add paprika, oregano, basil, and curry powder to the thighs. Place them in a container, seal, and let them rest for a day. The next day, remove the thighs from the container and let them acclimatize for 10 minutes. Then brush them with a little oil and place them in the air fryer. Cook at 190°C for 10 minutes. In the meantime, prepare the glaze. Mix together barbecue sauce, ketchup, Szechuan sauce, soy sauce, teriyaki sauce, Worcestershire sauce, and Maggi. After the first 10 minutes, spread the glaze over the top of the chicken thighs and place them back in the air fryer. Continue cooking at 200°C for 7 minutes. Turn the thighs over and brush with the glaze again. Cook at 200°C for another 7 minutes. After cooking, let the chicken thighs rest for at least 1 minute. Wash the jasmine rice and add it to the pot along with the water. Bring to a boil. Simmer on low heat for 10 minutes. Then turn off the heat and let the rice stand, covered, for about 15-20 minutes. Important: Do not stir while stirring! Garnish the jasmine rice with oregano and sesame seeds and serve. Serve with soy sauce or a mixture of soy and teriyaki sauce.
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