Ingredients
- 1kg chicken thigh fillets, bone in
- 1/2 cup sweet chilli sauce
- 1/2 cup soy sauce
- 400ml can coconut cream
- 1 tblspn crushed garlic
- 1 tblspn crushed ginger
- 1 tblspn chinese rice wine
- 2 tblspns oil
- 2 stalks spring onions
- 4 small red chillies
Heat the oil in a frypan over medium heat. Add the chicken thighs and brown slightly on all sides. Remove from pan and place into a heavy baking dish with cover.
Preheat oven to 180C.
In a small bowl combine all the other ingredients and mix well. Pour the combined mixture over the chicken and cover with the lid.
Place into the oven and cook for approx 30mins, then remove chicken and cover with foil to keep warm.
Pour the remaining liquid into a frypan over medium heat and simmer until the sauce reduces and thickens.
Add the chicken back into the sauce and bring to serving temperature.
Top with sliced chillies and spring onion and serve with rice.
By: Chrissy Rob
