Let’s get a ‘yay’ for one-tray recipes, Chef! This fuss-free, pop-it-in-the-oven recipe features a sensational Thai sweet chilli & soy marinade, which forms a deliciously sticky coat around the oven-baked chicken. Complemented with fluffy basmati rice and a yoghurt-coated cabbage & carrot slaw.
One-tray Sweet Chilli Chicken Bake
One-tray Sweet Chilli Chicken Bake
with sesame oil & a cabbage slaw
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Black Sesame Seeds
- Cabbage
- Carrot
- Chicken
- Free-range Chicken Pieces
- Fresh Ginger
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Greek Yoghurt
- NOMU Spanish Rub
- Sweet Chilli Sauce
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
SWEET CHILLI Chicken
Preheat the oven to 200°C. In a bowl, combine the sweet chilli sauce, ½ the NOMU rub, the grated garlic & ginger, and a splash of water. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the remaining NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5 minutes, add the sweet chilli marinade.
READY THE RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
TOAST THE SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY Cabbage SLAW
In a bowl, combine the shredded Cabbage, the carrot matchsticks, ½ the toasted seeds, the yoghurt, ½ the chopped parsley, and seasoning.
YUM FOR THE TUM
Plate up the fluffy rice and top with the sticky Chicken & all the tray juices. Side with the Cabbage slaw. Scatter over the remaining seeds and parsley. Enjoy, Chef!
SWEET CHILLI Chicken
Preheat the oven to 200°C. In a bowl, combine the sweet chilli sauce, ½ the NOMU rub, the grated garlic & ginger, and a splash of water. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the remaining NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5 minutes, add the sweet chilli marinade.
READY THE RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
TOAST THE SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY Cabbage SLAW
In a bowl, combine the shredded Cabbage, the carrot matchsticks, ½ the toasted seeds, the yoghurt, ½ the chopped parsley, and seasoning.
YUM FOR THE TUM
Plate up the fluffy rice and top with the sticky Chicken & all the tray juices. Side with the Cabbage slaw. Scatter over the remaining seeds and parsley. Enjoy, Chef!
SWEET CHILLI Chicken
Preheat the oven to 200°C. In a bowl, combine the sweet chilli sauce, ½ the NOMU rub, the grated garlic & ginger, and a splash of water. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the remaining NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5 minutes, add the sweet chilli marinade.
READY THE RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
TOAST THE SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY Cabbage SLAW
In a bowl, combine the shredded Cabbage, the carrot matchsticks, ½ the toasted seeds, the yoghurt, ½ the chopped parsley, and seasoning.
YUM FOR THE TUM
Plate up the fluffy rice and top with the sticky Chicken & all the tray juices. Side with the Cabbage slaw. Scatter over the remaining seeds and parsley. Enjoy, Chef!
SWEET CHILLI Chicken
Preheat the oven to 200°C. In a bowl, combine the sweet chilli sauce, ½ the NOMU rub, the grated garlic & ginger, and a splash of water. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the remaining NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5 minutes, add the sweet chilli marinade.
READY THE RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
TOAST THE SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY Cabbage SLAW
In a bowl, combine the shredded Cabbage, the carrot matchsticks, ½ the toasted seeds, the yoghurt, ½ the chopped parsley, and seasoning.
YUM FOR THE TUM
Plate up the fluffy rice and top with the sticky Chicken & all the tray juices. Side with the Cabbage slaw. Scatter over the remaining seeds and parsley. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for One-tray Sweet Chilli Chicken Bake?
The preparation time for One-tray Sweet Chilli Chicken Bake with sesame oil & a cabbage slaw is between 25 and 45 minutes.
What is the total time required to make One-tray Sweet Chilli Chicken Bake with sesame oil & a cabbage slaw?
The total time required to make One-tray Sweet Chilli Chicken Bake with sesame oil & a cabbage slaw is between 40 and 60 minutes.
How many servings does One-tray Sweet Chilli Chicken Bake provide?
4 servings
What are the main ingredients in One-tray Sweet Chilli Chicken Bake?
Black Sesame Seeds, Cabbage, Carrot, Chicken, Free-range Chicken Pieces, Fresh Ginger, Fresh Parsley, Garlic Clove, Garlic Cloves, Greek Yoghurt, NOMU Spanish Rub, Sweet Chilli Sauce, White Basmati Rice
What is the nutritional information of One-tray Sweet Chilli Chicken Bake?
Calories: 1205, Carbs: 405 grams, Fat: grams, Protein: 64.6 grams, Sugar: 71.9 grams, Salt: 2660 grams
How do I prepare One-tray Sweet Chilli Chicken Bake?
YUM FOR THE TUM: Plate up the fluffy rice and top with the sticky chicken & all the tray juices. Side with the cabbage slaw. Scatter over the remaining seeds and parsley. Enjoy, Chef! CREAMY CABBAGE SLAW: In a bowl, combine the shredded cabbage, the carrot matchsticks, ½ the toasted seeds, the yoghurt, ½ the chopped parsley, and seasoning. TOAST THE SEEDS: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. READY THE RICE: Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. SWEET CHILLI CHICKEN: Preheat the oven to 200°C. In a bowl, combine the sweet chilli sauce, ½ the NOMU rub, the grated garlic & ginger, and a splash of water. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the remaining NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5 minutes, add the sweet chilli marinade.
What should be prepared from my kitchen to make One-tray Sweet Chilli Chicken Bake?
Black Sesame Seeds, Cabbage, Carrot, Chicken, Free-range Chicken Pieces, Fresh Ginger, Fresh Parsley, Garlic Clove, Garlic Cloves, Greek Yoghurt, NOMU Spanish Rub, Sweet Chilli Sauce, White Basmati Rice
How many calories does One-tray Sweet Chilli Chicken Bake have?
1205 calories
How much fat content does One-tray Sweet Chilli Chicken Bake have?
grams
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