Spicy BBQ Chicken All-in-One Dinner

1. Mince garlic in Thermomix bowl on speed 7 for 3 seconds: - 2 cloves garlic 2. Add remaining sauce ingredients and mix on speed 5 for 10 seconds: - 80g tomato sauce - 60g apple cider vinegar - 30g butter, ghee or oil - 2 tsp seeded or Dijon mustard - 2 Tbspns Tamari - 2 Tbspns lemon juice - 20g Rapadura or 15g honey - 1 tsp herb salt - 1-2 tsp chilli powder - 2 tsp smoked paprika - 1 kg chicken thighs, fat removed - 900g water - 400g basmati rice OR 350g quinoa (rinsed) Sliced vegies 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.) - 1 kg chicken thighs, fat removed 4. Pour water into bowl, insert rice basket, and weigh in rice/quinoa/potatoes. - 900g water - 400g basmati rice OR 350g quinoa (rinsed) OR fill basket with thickly sliced potatoes (skin on) 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. - sliced veges: carrots, broccoli, green beans, red capsicum... or even just frozen peas and corn if you're in a hurry - chicken in BBQ sauce