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3 tbsp soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
¼ cup Marion’s Kitchen Coconut Sweet Chilli (go to where to buy to find a store)
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
3 tbsp Marion’s Kitchen Coconut Sweet Chilli
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.
– Looking for dinner inspo? Check out our chicken thigh recipes here!
Another Winner from Noi!
Made this last night. I live in England and we don’t have Marion’s products here. So I used a regular Sweet Chilli Sauce and added some grated creamed coconut block to give it some coconutty flavour. I also added a couple of teaspoons of cream to make it a bit creamy, like her sauce. Added grated ginger and garlic to the sauce and doubled up as we love lots of sauce. I thickened it with some cornflour. Absolutely delicious. Another printed recipe for my Recipe Folder, which now has many many Marion dishes in it. Thank you. Looking forward to being able to buy your products and books here in England soon.