What are the main ingredients in Sweet Chilli Chicken Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Sweet Chilli Chicken Bake

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

with sesame oil & a cabbage slaw

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Serves 1

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 Sauce - 100ml
NOMU Spanish Rub - 10ml
Garlic Clove - 1
Fresh Ginger - 10g
Free-range Chicken Pieces - 2
White Basmati Rice - 100ml
Black Sesame Seeds - 5ml
Cabbage - 100g
Carrot - 120g
Greek Yoghurt - 50ml
Fresh Parsley - 3g

Download the Recipe

Serves 2

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 Sauce - 200ml
NOMU Spanish Rub - 20ml
Garlic Clove - 1
Fresh Ginger - 20g
Free-range Chicken Pieces - 4
White Basmati Rice - 200ml
Black Sesame Seeds - 10ml
Cabbage - 200g
Carrot - 120g
Greek Yoghurt - 100ml
Fresh Parsley - 5g

Download the Recipe

Serves 3

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 Sauce - 300ml
NOMU Spanish Rub - 30ml
Garlic Cloves - 2
Fresh Ginger - 30g
Free-range Chicken Pieces - 6
White Basmati Rice - 300ml
Black Sesame Seeds - 15ml
Cabbage - 300g
Carrot - 240g
Greek Yoghurt - 150ml
Fresh Parsley - 8g

Download the Recipe

Serves 4

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!