A super-easy dish, with a sauce that’s tart, sweet and rich.
Serves: 4
INGREDIENTS
¾ cup coconut cream
3 tablespoons lime juice
2 cloves garlic, crushed
2 tablespoons each sambal oelek and brown sugar
1 tablespoon vegetable oil and grated fresh ginger
1 teaspoon sea salt
6 boneless, skinless chicken thighs
To serve
coriander and lime wedges
METHOD
Preheat the oven to 180C fan bake.
Combine all the ingredients, except the chicken, in a bowl. Add the chicken and turn to coat well. Tip into a large shallow baking dish or ovenproof sauté pan and fold the thighs in half to make plump parcels.
Bake for 35-40 minutes, or until the chicken is fully cooked through and the sauce is reduced and golden.
To serve: Top with coriander and lime wedges.
Change-outs: Small chicken drumsticks with a couple of deep slashes made in the thickest part of the meat.
Watch the video below for a step by step guide to this recipe.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!