Chicken, plum and chilli tray bake

Chicken, plum and chilli tray bake


In season plums add a burst of sweetness to this juicy chicken dish whilst the chilli adds a nice punch.

The ingredient of Chicken, plum and chilli tray bake

  1. 1/4 cup (60ml) oyster sauce
  2. 1/4 cup (60ml) plum sauce
  3. 1 tablespoon salt-reduced soy sauce
  4. 1 garlic clove, thinly sliced
  5. 5cm-piece ginger, peeled, cut into matchsticks
  6. 2 star anise
  7. 1 cinnamon stick or quill
  8. 1/2 teaspoon Chinese five spice
  9. 4 strips orange peel
  10. 1 long red chilli, seeded, thinly sliced
  11. 4 Coles Australian RSPCA Approved Chicken Marylands (or 1.4kg chicken pieces on the bone)
  12. 1 red onion, cut into wedges
  13. 4 plums, halved, stoned
  14. Coriander leaves, to serve
  15. Spring onion curls, to serve
  16. Chilli curls, to serve
  17. Steamed jasmine rice, to serve

The instruction how to make Chicken, plum and chilli tray bake

  1. Preheat oven to 200u00b0C. Combine oyster sauce, plum sauce, soy sauce, garlic, ginger, star anise, cinnamon, five spice, orange peel and sliced chilli in a bowl. Add the chicken. Toss to combine. Cover with plastic wrap. Place in fridge for 30 mins to develop the flavours.
  2. Arrange the chicken mixture and onion in a roasting pan. Roast, basting chicken occasionally with pan juices, for 30 mins or until golden brown. Arrange the plum around the chicken in the pan. Roast for a further 15 mins or until chicken is cooked through and plum is tender.
  3. Sprinkle the chicken with coriander leaves, spring onion curls and chilli curls. Serve with steamed rice.

Nutritions of Chicken, plum and chilli tray bake

fatContent: 371.884 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 21 grams carbohydrates
fibreContent: 19 grams sugar
cholesterolContent: 43 grams protein

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