Coconut Sweet Chilli Chicken Tray Bake

Coconut Sweet Chilli Chicken Tray Bake

Coconut Sweet Chilli Chicken Tray Bake INGREDIENT Coconut Sweet Chilli Chicken Tray Bake European Print This
Serves: 4
Nutrition facts: – calories – fat

Ingredients

8 x chicken pieces (bone-in thigh, drumsticks and marylands are great or chicken breast fillets)

½ cup Marion’s Kitchen Coconut Sweet Chilli (use my store locator to find out where to buy)

½ tsp turmeric

1 tsp sweet paprika

1 x sweet potato, cut into chunks

2 red onions, cut into wedges

2 tbsp vegetable oil

coriander leaves to serve (optional)

sea salt

Instructions

STEP 1
Preheat oven to 180°C/360°C

STEP 2
To prepare the chicken, make 3-4 shallow cuts into the chicken pieces to allow more marinade to flavour the chicken. Spread the chicken pieces out in a roasting tray. Pour over the Coconut Sweet Chilli sauce. Season with a little salt and sprinkle over the turmeric and sweet paprika. Mix everything up until well combined.

STEP 3
Place pieces of sweet potato and onion in between the chicken pieces. Drizzle with oil and season the vegetables with a little extra salt. Roast in the oven for 1 hour or until the chicken is cooked. Sprinkle with coriander leaves and serve.

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