Coconut Sweet Chilli Chicken Tray Bake | Marion's Kitchen
Share
Email
Prep Time
5m
Cook Time
1h 10m
Total Time
1h 15m
This Coconut Sweet Chilli Chicken Tray Bake is a flavorful and easy-to-make dish. With a blend of coconut sweet chilli, turmeric, and sweet paprika, the chicken pieces are baked to perfection on a bed of sweet potato and red onions. Garnish with coriander leaves for a delicious finishing touch.
Recipe Options
Ingredients
Servings:
4
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
Steps
1
Preheat oven to 180°C/360°C
2
To prepare the chicken, make 3-4 shallow cuts into the chicken pieces to allow more marinade to flavour the chicken. Spread the chicken pieces out in a roasting tray. Pour over the Coconut Sweet Chilli sauce. Season with a little salt and sprinkle over the turmeric and sweet paprika. Mix everything up until well combined.
3
Place pieces of sweet potato and onion in between the chicken pieces. Drizzle with oil and season the vegetables with a little extra salt. Roast in the oven for 1 hour or until the chicken is cooked. Sprinkle with coriander leaves and serve.– Looking for dinner inspo? Check out our chicken thigh recipes here!
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories595kcal
-
Fat36g
-
Saturated Fat12g
-
Carbohydrates27g
-
Fiber3g
-
Sugar8g
-
Protein40g
-
Cholesterol210mg
-
Sodium300mg
Percent Daily Values are based on a 2,000 calorie diet.