Oven Baked Chicken Leg with Rice and Coleslaw

Instructions

Step 1 Preheat your oven to 400°F (200°C) and lightly grease a baking dish. /n
Step 2 Pat the chicken legs dry, then rub them with olive oil, salt, black pepper, paprika, garlic powder, dried thyme, and onion powder until evenly coated. /n
Step 3 Place the chicken in the baking dish and roast for 35–40 minutes until golden and nearly cooked through. /n
Step 4 In a small bowl mix barbecue sauce, honey, and soy sauce, brush over the chicken, and return to the oven for another 10–15 minutes until sticky and caramelized. /n
Step 5 Rinse the rice under cold water, then bring water, salt, and vegetable oil to a boil in a pot, add rice, reduce heat, cover, and simmer for 15–18 minutes until tender. /n
Step 6 In a saucepan sauté chopped onion in a little oil until soft, add garlic, crushed tomatoes, tomato paste, curry powder, salt, and pepper, then simmer for 10 minutes to create a rich gravy. /n
Step 7 Steam or boil the pumpkin cubes until tender, then toss with butter and a pinch of salt. /n
Step 8 In a bowl combine cabbage, grated carrots, mayonnaise, apple cider vinegar, and sugar, mixing well to form a creamy coleslaw. /n
Step 9 Toss sliced beetroot with vinegar and sugar and chill until ready to serve. /n
Step 10 Serve the baked chicken leg alongside a portion of rice topped with tomato gravy, coleslaw, buttered pumpkin, and beetroot salad.

Storage and Reheating Tips

Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice in a 350°F (175°C) oven for 10–15 minutes or microwave until heated through. Keep the coleslaw and beetroot chilled and serve cold. Pumpkin can be reheated gently on the stovetop or in the microwave.