Sticky Chicken Drumsticks with Rice and Broccoli

Finely chop the garlic.

In a bowl, whisk together the balsamic vinegar, honey, 4/5 of the soy sauce, brown sugar, garlic and chilli flakes.

Add the drumsticks and turn to coat. Cover and place in the fridge to marinade.

Preheat the oven to 180C.

Bring a saucepan of salted water to the boil.

Cut the broccoli into small florets.

Slice the spring onions diagonally.

Place the chicken drumsticks on a baking tray and roast in the oven.

Add the remaining marinade to a small pan and simmer on the stove over medium-low heat until reduced and thickened.

Remove the chicken from the oven turn and brush generously with the reduced marinade and return to the oven. Repeat every few minutes.

Add the rice to the boiling water.

Add the brocolli to the pan with any remaining marinade and cook until tender.

Drain the rice when it is cooked.

Remove the broccoli from the heat.

Remove the chicken from the oven and sprinkle with sesame seeds.

Spoon the rice among serving plates and serve with broccoli and sticky chicken drumsticks. Garnish with spring onion.