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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.