3 tbsp soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
8 boneless chicken thighs
1 tsp sesame seeds
finely sliced spring onion, to serve
Coconut sweet chilli carrots:
2 carrots, cut into small chunks
1 tbsp finely grated ginger
½ tsp sea salt
Preheat oven to 180°C/360°F.
Make a marinade by mixing the soy sauce, dark soy sauce, sesame oil and the Coconut Sweet Chilli in a large bowl. Add the chicken and mix until well combined. Lay the chicken pieces out on a large baking tray lined with foil. Roast in the preheated oven for 5 minutes.
In the meantime, combine the ingredients for the coconut sweet chilli carrots in a bowl. After 5 minutes, take the chicken out of the oven and baste with the pan juice. Then place the carrots around the chicken pieces (alternatively, place the carrots on a separate tray).
Roast the chicken and carrots in the oven for 30 minutes or until the chicken is cooked through and the carrots are tender.
To serve, place the chicken on a serving plate and drizzle with the juices left in the tray. Sprinkle with sesame seeds and spring onion. Serve with the carrots.