Step 1

Mince garlic in Thermomix bowl on speed 7 for 3 seconds

Step 2

Add remaining sauce ingredients and mix on speed 5 for 10 seconds

Step 3

Pour over chicken thighs in a bowl and marinate for half an hour. (If you don’t have time you can just go ahead and cook them.)

Step 4

Pour water into bowl, insert rice basket, and weigh in rice/quinoa/potatoes.

Step 5

Put lid on bowl, with Varoma on top. Add veges to lower Varoma tray, and place the upper Varoma tray on top. Line with wet baking paper, and arrange chicken on paper, drizzling with some of the sauce. Set remaining sauce aside for later.

Step 6

Start cooking for 20 minutes at Varoma temp, speed 2 for rice or quinoa, or 25 minutes for potatoes. When cooking time is finished, remove Varoma (set it on it’s lid to catch drips) and remove rice/quinoa/potatoes and cooked veges to a Thermoserver or covered serving dish to keep warm. The chicken will need a little more time to cook.

Step 7

If you cooked rice/quinoa, there won’t be much ‘juice’ left in the bowl. Add some more liquid by carefully draining the juices off the chicken into the bowl. Also, add the reserved BBQ sauce to the bowl (from marinating the chicken). Replace lid and Varoma (bottom tray will be empty), and cook for another 10 minutes at Varoma temperature, speed Chicken should be done – cut a thigh in half to check.

Step 8

Remove cooked chicken to another Thermoserver or covered serving dish. Make the sauce by adding cornstarch/arrowroot mixture to bowl and cooking at 100C for 4 minutes, speed 4.

Step 9

Serve chicken, veges and rice/quinoa/potatoes together, drizzled with the sauce.