Thighs-billet to deploy, wash, dry with kitchen towels. Ready legs can be independently cut, separating the tibia from without upper thighs, and cut a thin sharp knife to the bone (video on cutting is in youtube. If you cut up the chicken thighs yourself, then be sure to leave the skin. Shin you can also bake in muffin-tins, but not separating the bones, if you don't have them any other cooking plans.

Now the most interesting spring witchcraft starts! Learn to cook real Rub mix for seasoning chicken... my favorite tastes and preferences. The main thing here is to observe the basic principle: 8-3-1-1! Remarkable numbers sound almost like a spring phone number for the rescuers... But they mean part-the proportions for the seasonings. Here I took a picture for clarity: 8 parts brown (!!!) cane sugar, 3 parts salt, and 2 times 1 part at different spice condiments. Usually 1 piece can be divided into ground ginger and cinnamon, spicy Chile, and the second "one" on smaller components of the dried herbs and pepper. Part 1-1 can be divided into 6-7 parts-seasoning. I wanted, of course, all at once, so part 1-1 made up of 6 spices: ground ginger, cinnamon, red sweet paprika, tarragon, rosemary, white pepper, Cayenne pepper.

We mix our magic 8-3-1-1. 2 tsp aside for the glaze.

Sprinkle our detailed meat of the workpiece on both sides. If you still have Rubs a little bit, use another time in any sauce or recipe.

Metal muffin tin should be abundantly greased with butter and a small slice at the bottom of each ramekins. Billet thighs to roll into round muffins and put into molds,

Top sure to put the petal butter.

Make the glaze: squeeze the juice from 1 large orange, add 2 tsp pending blend Rub, 2 tbsp Apple cider vinegar (or white balsamic), 1 tsp worstershire sauce and 2-6 drops of Tabasco, 2 tbsp, tomato paste.

Cook the glaze, stirring until thick, approx. 7-10 minutes.

Here's it should be

Grease glaze chicken muffins and send in a preheated 220*C oven for 15 minutes, Then flip them over with a fork and brush the glaze on the reverse side and bake another 7 min. In tins formed a good number of mouth-watering sauce!

Again flip and last brush with glaze and bake another 5 min.

Boil the rice, wash and chop fresh vegetables... and welcome to the table!

The sauce from the molds be sure to pour on the rice, mmm, very tasty, tender, mouthwatering delicious!