Sticky honey tamarind chicken tray bake recipe

• servings: 4 servings
• active time: 45 minutes
• total time: 1 hour 35 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 239.95
• Total Fat: 30.7 g
• Saturated Fat: 2.0 g
• Cholesterol: 7.2 mg
• Sodium: 3.4 mg
• Total Carbohydrate: 55.0 g
• Total Sugars: 30.2 g
• Protein: 39.7 g