Roasted Asian-style chicken with chestnuts
- 1⁄4 cup kecap manis*
- 1⁄3 cup sweet chilli sauce
- 1 tsp sesame oil
- 2 garlic cloves, finely chopped
- 2 tsp finely grated fresh ginger
- 2 tbls lime juice
- 8 chicken thighs (bone in), fat trimmed
- 400g cooked and peeled chestnuts
- 1⁄4 cup coriander leaves
- Steamed rice and Asian greens, to serve
Combine kecap manis, sweet chilli sauce, sesame oil, garlic, ginger and lime juice in a bowl.
Place kecap manis mixture, chicken and chestnuts into a large snap lock plastic bag. Toss to coat chicken and chestnuts in mixture. Seal and refrigerate for 1 hour (or longer if time permits).
Preheat oven to 220°C/200°C fan-forced. Transfer chicken and chestnut mixture to a large baking pan lined with non-stick baking paper. Roast, turning occasionally, for 30-35 minutes or until chicken is golden and cooked through in the thickest part.
Remove from oven, sprinkle with coriander. Serve with steamed rice and Asian greens.
*kecap manis is a sweet soy sauce available in the Asian grocers section of supermarkets or from speciality Asian grocers.
20 mins + marinating time
30 – 35 mins