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Sticky chilli oil chicken

Sticky chilli oil chicken

This spicy chicken traybake leaves all the hard work to the oven.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook50 mins
  • Total time1 hr
  • Plusresting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 1 tsp Lee Kum Kee Chiu Chow Chilli Oil, plus extra to serve
  • 3½ tbsp dark soy sauce
  • 100g Seville orange marmalade
  • 1 tbsp rice vinegar
  • 1kg pack Slower Reared British Chicken Thighs, trimmed of excess fat
  • 1 sweetheart cabbage, cut into 8 wedges

Method

  1. Preheat the oven to 200ºC, gas mark 6. In a small bowl, whisk together the chilli oil (use 1 tsp for a milder dish, 1½ tsp if you like it hot), soy sauce, marmalade, vinegar and 2 tbsp water. Put the chicken, skin-side up, in a large roasting tin and pour over the sauce mixture. Roast for 25 minutes

  2. Remove the tin from the oven. Baste the chicken in the juices, then transfer to a plate. Stir up any sticky bits from the bottom of the tin, then add the cabbage, basting it in the juices. Sit the chicken on top of the cabbage, then roast for another 25 minutes until the chicken is fully cooked with no pink meat and the juices run clear.

  3. Lift the chicken out of the tin and rest for 5 minutes. Serve the chicken, cabbage and any cooking juices with rice or noodles, if you like, drizzling everything with extra chilli oil to serve

Cook’s tip

Ahead of the game
You can marinate and tenderise the chicken in the sauce mixture up to 24 hours in advance. Coat, cover then chill the chicken in the tin so it's all ready to bung in the oven.

And to drink...

Guinness Draught Stout Beer
This draught-style Guinness helps tame the heat from the chilli oil (and it goes down very smoothly, too).

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,233kJ/ 535kcals

Fat

28.6g

Saturated Fat

7.9g

Carbohydrates

24.1g

Sugars

23.7g

Fibre

6.4g

Protein

42.1g

Salt

2.4g

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