Sticky Chicken

by Melanie Shortt

Serves 2, Cook 25 Min

  • 1 tbs sweet chilli sauce
  • 1 tbs soy sauce (or tamari if gluten free)
  • 1 tbs crunchy peanut butter
  • 300g chicken thighs, halved with skin & fat removed
  • 1 bunch broccolini
  • 1 tsp sesame or olive oil
  • 1⁄4 cup fresh coriander, chopped

Preheat oven to 180°C. Combine sweet chilli, tamari and peanut butter in a small saucepan and heat gently over low-medium heat until combined.

In a medium-sized bowl, combine sauce with chicken (if preferred, you can marinate in the fridge for 2 hours to enhance flavours).

Place chicken pieces in a lightly greased ovenproof dish and bake for 25 to 30 minutes until cooked through.

Meanwhile in a pot of boiling water, cook broccolini for 3 to 4 minutes or until tender, then drain and toss with oil.

​Serve with chicken and scatter with coriander.

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