Dinner
Sticky honey tamarind chicken tray bake recipe
4 servings
doses45 minutes
tempo ativo1 hour 35 minutes
tempo totalIngredientes
4 chicken thigh and leg
600g sweet potato, peeled, cut into chunks
2 red onions, peeled, quartered
40.00 ml sesame oil
Fresh coriander sprigs, to serve
42.00 gm soy sauce
60ml (1/4 cup) honey
60ml (1/4 cup) tamarind puree
1 garlic clove, crushed
20.00 ml sesame oil
Instruções
Step 1
To make the marinade, place all ingredients in a large bowl.
Step 2
Use a sharp knife to cut marylands through the joint to separate drumsticks and thighs. Add to marinade and toss to coat. Cover with plastic wrap and place in the fridge for at least 30 minutes to marinate.
Step 3
Preheat oven to 180C/160C fan forced. Line a large baking dish with foil. Place the sweet potato and onion in prepared dish. Drizzle with sesame oil and season with salt. Toss to combine then spread out vegetables in dish. Nestle chicken pieces in-between the vegetables, reserving marinade. Roast the chicken and vegetables for 30 minutes.
Step 4
Meanwhile, transfer the reserved marinade to a small saucepan over medium-high heat. Bring to a simmer and cook for 3-4 minutes or until thickened slightly. Remove from heat.
Step 5
Brush the chicken pieces with thickened marinade. Roast chicken and vegetables for a further 15-20 minutes or until chicken is cooked through. Serve topped with coriander.
Informação Nutricional
Tamanho da Dose
-
Calorias
239.95
Gordura Total
30.7 g
Gordura Saturada
2.0 g
Gordura Insaturada
-
Gordura Trans
-
Colesterol
7.2 mg
Sódio
3.4 mg
Carboidratos Totais
55.0 g
Fibra Alimentar
-
Açúcares Totais
30.2 g
Proteína
39.7 g
4 servings
doses45 minutes
tempo ativo1 hour 35 minutes
tempo total