What's brown and sticky?.........

A stick!

I have no idea why this recipe came into my mind, but these are delicious "sticky chicken sticks" very easy and quick to do..

You do need 8 sticks in whatever material you choose, though. I thought these could bake - rather than grill, and as long as you soak and cover wooden sticks, it's fine.

Real time blogging... the camera steamed up when I photographed them just now.

STICKY CHICKEN STICKS

450g (1Lb) boneless chicken breast and or thighs marinade/glaze

75g (3 oz) Soft brown sugar

2 x5mlsp (2tsp) Tomato ketchup (or if spicy is required - same quantity of Harissa)

2 x15mlsp (2Tblsp) Tomato puree

2 x15mlsp (2Tblsp) Dry Sherry

1 x15mlsp (1Tblsp) Balsalmic vinegar

1 x15mlsp (1Tblsp) snipped Thyme leaves

pinch of salt

To make glaze: 2 x 15mlsp (2Tblsp) Water

To serve: squeeze of half a Lemon

What to do: Soak 8 satay/wooden sticks or oil 8 metal skewers.

Cut the chicken into 32 cubes/pieces. Combine the marinade ingredients together in a bowl and mix well until a loose mixture. Add the prepared chicken into the marinade, stir well and ensure all the chicken is coated. Allow to marinate for 10-30 minutes - as long as you have. Pre heat oven to 200 C; 400 F; Gas mark 6.

Place a wire/grill rack on top of a foil lined baking tray. Retain 2 pieces of foil to cover wooden sticks (if using). Thread the chicken x 4 pieces onto each of the sticks. Place on the wire, with sticks outward. Cover the stick ends with foil.

Place in the oven for 15-20 minutes - removing halfway through to turn and reglaze by spooning evenly over the turned sticks.

To make the "reglaze", pour any remaining marinade into a saucepan, add the water, heat and stir continously for 5 minutes until thickened, spread over the chicken and return to the oven

Remove from oven, ensure thoroughly cooked before serving.

For added zest, squeeze on the lemon juice. Ideal served with lemon cous cous and tomato salad