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Preheat oven to 180°C/ 350°F.
In a small bowl mix together sweet chilli sauce, soy sauce, brown sugar and chilli flakes.
Slash your chicken thighs and mix in with sauce. Leave to marinade for 30 mins+ (this is optional if you have the time).
Rinse through basmati rice and add rice and chicken stock to large baking tray / dish and stir.
Then, add your chicken thighs and onion to baking tray / dish, making sure your chicken thighs don’t become submerged in the liquid.
Crush your fresh garlic onto the skin of chicken thighs and pour over any remaining sweet and spicy sauce you have left onto the chicken thighs.
Cover your baking tray/ dish with one large sheet of tin foil, seal the edges tightly or the rice won’t cook properly.
Bake for 40 mins. Once 40 mins is up, remove tin foil cover, drizzled sesame seed oil over chicken thighs and rice and bake for another 10-15 mins allowing your chicken thighs to crisp up. Garnish with coriander, cashews and sesame seeds.
Nutritional Info
Cals – 638
Carbs – 53g
Protein – 37g
Fat – 27g
Ingredients
Serves Serves 4
For the Chicken Tray Bake
- 50g of sweet chilli sauce
- 2 tbsp of soy sauce
- 2 tbsp of brown sugar
- Tsp of chilli flakes
- 600g of chicken thighs (mine are skin on / bone in but that is optional)
- 250g of basmati rice
- 500ml of chicken stock
- 1 red onion - chopped
- 3 cloves of garlic - crushed
- Tbsp of sesame seed oil
To Serve
- Coriander
- Cashews
- Sesame seeds
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