Roasted Asian-Style Chicken with Chestnuts

INGREDIENTS:ROASTED CHESTNUTS

  • 570g uncooked chestnuts to make 400g cooked chestnuts

ASIAN-STYLE CHICKEN

  • 1/4 cup kecap manis
  • 1/3 cup sweet chilli sauce
  • 1 tsp sesame oil
  • 2 garlic cloves, finely chopped
  • 2 tsp finely grated fresh ginger
  • 2 tbs lime juice
  • 8 chicken thighs (bone in), fat trimmed
  • 400g roasted chestnuts
  • 1/4 cup coriander leaves
  • Steamed rice and Asian greens, to serve

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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