Roasted Asian-Style Chicken with Chestnuts

Prep:  20 Min + Marinating Time
Cook:  1 Hour
Serves:  4
Ingredients:
ROASTED CHESTNUTS

ASIAN-STYLE CHICKEN

Method:
ROASTED CHESTNUTS
  1. Preheat oven to 200°C (180°C fan-forced). Cut a shallow cross into the flat side of each chestnut shell
  2. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
  3. Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 to 10 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath
ASIAN-STYLE CHICKEN
  1. Combine kecap manis, sweet chilli sauce, sesame oil, garlic, ginger and lime juice in a bowl
  2. 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)
  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
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