Barbecue chicken thighs with carrot rissoles

Ingredients:

• 4 chicken thighs
• 2 tablespoons of ketchup
• 1 tablespoon of barbecue sauce
• 1 tablespoon of chili sauce
• one squeeze of lemon
• 2 teaspoons of honey
• 2 carrots
• 1 dry bread roll soaked in water
• 1 smaller onion
• 2 cloves of garlic
•  2 eggs

Stir the ketchup, the barbecue and the chili sauce, the lemon juice and the honey together. Pour the whole mixture on the chicken and give it a good stir so that each leg is covered with the sauce. Put the legs into a heatproof dish and cover it with tin foil. It needs about an hour at 200 deg Celsius, the last 15 minutes is without the foil so that the skin can become crispy. Meanwhile cut the carrots into match sized bits and gently crush them with your hands. Add the eggs, the bread roll, the finely chopped onions and garlic, some salt and stir the whole thing very thoroughly. Heat just a little bit of oil in a pan and fry the rissoles in the oil, until both sides are golden brown. I also cooked some brussels's sprouts as garnish.