RECIPE: Adam Liaw’s honey-baked chilli chicken!

Fall in love with home cooking all over again with Tonight’s Dinner by Adam Liaw. This essential recipe collection delivers nightly meal inspiration from Australia’s favourite cook, with a diverse list of 80 easy, delicious recipes from SBS’s number one food show, The Cook Up. Today, we’re featuring a recipe from Adam’s new cookbook for delicious honey-baked chilli chicken.

Happy cooking!

Honey-baked chilli chicken

Serves: 4
Prep: 10 min
Marinate: 2 hr or overnight
Cook: 30 min

A tray-baked dinner is a great way to feed a family. I use large mild chillies for this dish when kids will be eating it and add hot red bird’s eye chillies when serving it to adults who like it a little spicier. If you want even more heat, you can also substitute some or all of the tomato sauce with a chilli sauce such as sriracha.

Ingredients

1 coriander (cilantro) plant, with roots and stalks, leaves reserved for garnish
1 small onion, roughly chopped
2 large red chillies, seeded and roughly chopped
2 cm (3⁄4 in) piece of fresh ginger, peeled and roughly chopped
4 garlic cloves, peeled
1 teaspoon salt
1⁄2 cup (175 g/6 oz) honey
1⁄4 cup (60 ml/2 fl oz) tomato sauce (ketchup)
1 teaspoon fish sauce (optional)
8 chicken thigh cutlets
lime wedges, to serve

Method

Thoroughly wash the coriander roots. Roughly chop the coriander stalks and roots and place in a small food processor or blender. Add the onion, chilli, ginger, garlic, salt, honey, tomato sauce, and fish sauce, if using. Blend to a smooth paste. Pour over the chicken cutlets, then cover and marinate in the fridge for 2 hours, or preferably overnight.

Heat your oven to 220°C (430°F) fan-forced.

Line a baking dish with baking paper and arrange the chicken on top. Roast for 20 minutes, then turn the oven grill (broiler) to high and grill for a further 10 minutes to brown the skin.

Remove the chicken to a serving plate. Scatter the reserved coriander leaves over the chicken and serve with lime wedges.

TIP: For dishes like this with a bit of sweetness in the marinade, lining the baking dish with baking paper will stop the sugars burning and sticking to the dish, which will make cleaning up much easier. It will also limit the browning you can get on the base of the dish.

—This is an edited extract from Tonight’s Dinner by Adam Liam, published by Hardie Grant Books & SBS, RRP $45.

Photography: ©Steve Brown
Set photography: ©Bruce Walters

Tonight's Dinner

Home Cooking for Every Day: Recipes From The Cook Up

by Adam Liaw

Tonight’s Dinner brings us fresh, modern everyday food inspired by the expanding spread of dishes on Australian tables today.

Adam’s warmth, humour and dynamic cooking-style will put the joy of cooking back into your kitchen easily, so you can feed your friends and family with thoughtful, healthful meals. These recipes require minimal preparation, are balanced in nutrition, affordable and light on the washing up...

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