Chicken and chestnuts... what a combo! You've got to try this.

Ingredients

• 1/4 cup soy sauce 
• 1/3 cup sweet chilli sauce 
• 1 tsp sesame oil
• 2 garlic cloves, finely chopped
• 2 tsp finely grated fresh ginger
• 2 tbs 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

Method

1. Combine soy sauce, sweet chilli sauce, sesame oil, garlic, ginger and lime juice in a bowl. 
2. Place soy 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).
3. 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.
4. Remove from oven, sprinkle with coriander. Serve with steamed rice and Asian greens.

Prep: 20 mins + marinating time
Cooking: 30 - 35 mins
Serves: 4

Recipe by Chestnuts Australia.