Coconut Sweet Chilli Roast Chicken | Marion's Kitchen

Preheat oven to 180°C/360°F.

Line a baking tray with foil.

Combine the chicken thigh fillets, Coconut Sweet Chilli and sweet dark soy sauce. Mix well. Fold the chicken thighs into a tight, plump shape and use 2 bamboo skewers per fillet to fix them in place.

Place the chicken on the lined baking tray. Brush with a little of the marinade left in the bowl (reserve remaining marinade to make a finishing sauce). Roast the chicken in the oven for 30 minutes or until cooked through (larger fillets might take 40-45 minutes).

Place the remaining marinade in a small saucepan over high heat. Bring to a boil and simmer for 1-2 minutes. Add a couple of tablespoons of water if the sauce becomes too thick.

To cook the steamed Asian greens, bring a large wide pan of water to the boil over high heat. Make a ‘trivet’ by coiling a large piece of foil into a circle. Slice the stem part of the Chinese broccoli on the diagonal. Then slice the leaves into wide pieces. Place the stems on a plate that will fit inside the pan. Drizzle over half the soy sauce. Place the plate on top of the foil trivet and cover the whole lot with a lid. Steam for 3-4 minutes. Then add the leaves on top of the stems and sprinkle over the garlic and remainder of the soy sauce. Replace the lid and steam for another 3-4 minutes or until the vegetables are just tender.

When the chicken is cooked, serve it with the Asian greens, rice and extra sauce on top.