Heroic hot honey drumsticks with charred sweetcorn rice

1.  Marinate the Chicken:

In a large bowl, mix the harissa paste, honey, and yogurt. Finely grate in the lime zest and add a generous pinch of salt. Add the drumsticks and toss until evenly coated. Cover and marinate in the fridge for at least 15 minutes - or ideally up to 24 hours for deeper flavour.

2.  Roast the Chicken:

Preheat the oven to 220°C (fan 200°C, gas 7). Line a large baking tray with baking paper. Arrange the marinated drumsticks on the tray, spooning over any leftover marinade. Roast for 30 minutes, basting halfway through, until sticky, cooked through, and lightly charred at the edges.
Tip: Finish the chicken on a hot barbecue for the last 5 - 10 minutes for added smokiness.

3.  Cook the Rice:

While the chicken roasts, place the rice in a saucepan and add 500ml of water. Bring to the boil, then cover with a lid and reduce the heat to very low. Cook gently for 10 minutes without lifting the lid. Turn off the heat and let it stand, covered, for 10 - 15 minutes more to finish steaming.

4.  Char the Corn:

While the rice rests, heat a dry frying pan over high heat. Once hot, add the drained sweetcorn and cook for 5 minutes, stirring occasionally, until the kernels are golden and charred in spots.

5.  Serve:

Fluff up the rice and stir through the charred corn. Serve the sticky drumsticks alongside, with lime wedges for squeezing over.