Let’s get a ‘yay’ for this recipe, 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.
Sweet Chilli Chicken Bake
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 Sweet Chilli Chicken Bake?
The preparation time for Sweet Chilli Chicken Bake with sesame oil & a cabbage slaw is between 25 and 45 minutes.
What is the total time required to make Sweet Chilli Chicken Bake with sesame oil & a cabbage slaw?
The total time required to make Sweet Chilli Chicken Bake with sesame oil & a cabbage slaw is between 40 and 60 minutes.
How many servings does Sweet Chilli Chicken Bake provide?
4 servings
What are the main ingredients in 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 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 Sweet Chilli Chicken Bake?
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!
What should be prepared from my kitchen to make 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 Sweet Chilli Chicken Bake have?
1205 calories
How much fat content does Sweet Chilli Chicken Bake have?
grams
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