Roasted Asian Style Chicken with Chestnuts
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
- Combine soy sauce, sweet chilli sauce, sesame oil, garlic, ginger and lime juice in a bowl.
- 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).
- 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.
Prep: 20 mins + marinating time
Cooking: 30 - 35 mins
Serves: 4
Recipe by Chestnuts Australia.