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
coriander and lime wedges
Preheat the oven to 180oC 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.