Coconut & Sweet Chilli Roast Chicken

This smooth and balanced canepé is the perfect way to end of the month of love. Impress your loved one with a vibrantly coloured dish that will leave them feeling warm, but light, inside. The leather is made in such a way that the flavours of the roasted red pepper mixed with the herbs are fully immersed into the thin sheet of leather, while the pickled apricots and walnuts lift the aroma of the dish, rounding out the robust savoury flavours. While the feta gives welcomed creamy note that will leave your mouth lustful for the next bite. PS, Goes great with a glass of Rosé to set the mood.

INGREDIENTS • For the marinade
1TBS Butter
1tsp smoked paprika
1/2 tsp cayene pepper
1/2 Cup Sweet chilli sauce
1/4 Cup Coconut Milk • For the chicken
8 Chicken Thighs
Salt & Pepper to season •To serve
Corriander leaves • Method

  1. Pre Heat oven to 190 degrees.
  2. Heat sauce pan. Melt the butter, add the paprika and cayenne pepper and cook for a minute or 2.
  3. Add sweet chilli and coconut milk, combine well and bring to a simmer over medium heat for 8 minutes. Set aside to cool down before marinating the chicken.
  4. Make 3 shallow cuts on the chicken for maximum flavour. Move to a medium bowl, Season and pour the marinade over the chicken. Marinade for atleast 30 minutes. The longer the better.
  5. Spread the chicken pieces skin side up on a roaating tray, making sure they are well coated with the marinade.
  6. Roast for 45 minutes or until cooked through and the skin is golden brown and crispy.
  7. Sprinkle with Corriander leaves and serve!

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