¼ cup chilli jam (try my homemade chilli jam recipe) or ¼ cup sweet chilli sauce, plus extra to serve
2 tbsp brown sugar
3 tbsp soy sauce
8 pieces of bone-in chicken e.g. drumsticks and/or thighs
2 cups jasmine rice
2 garlic cloves, finely grated
2 ½ cups chicken stock
1 red onion, cut into wedges
1 tbsp vegetable oil
fried shallots, to serve
coriander leaves, to serve
Preheat oven to 180°C/350°F.
In a large bowl, whisk together the chilli jam, sugar and soy sauce. Add the chicken and toss to coat.
Place rice, garlic and chicken stock in a large casserole dish or baking tray. Place the chicken and onion in the rice. Spoon any excess marinade over the chicken. Drizzle the chicken with the oil. Cover with foil and roast for 50 minutes. Uncover and cook for another 20 minutes to brown slightly.
Scatter with fried shallots and coriander to serve. Serve with extra chilli jam or sweet chili sauce on the side.
So tasty and easy!
This recipe is just yum, we’ve made it several times, it’s a winner! And minimum washing up! Love it ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Yummo - so delicious and so easy to make
I love this recipe so much – I usually make it a few times every month. The home made chilli jam is also delicious and you can make the traybake with as much or as little chilli heat as you prefer. I have received many compliments when cooking this for friends. Give it a try, delicious.
Yummo - this is so delicious
This is my favourite recipe, so delicious and easy to make. Use your own chilli jam (Marion’s recipe also) which is also so good and you can make the traybake as hot or with less heat as you prefer. I make this at least a couple of times a month and have received so many compliment on how yummy it is. Give it a try, its worth it.