This chicken and chestnuts recipe is an easy dinner idea that makes the most of seasonal Australian chestnuts.
Roasted Chestnuts
Ingredients
570g uncooked chestnuts to make 400g cooked chestnuts
Method
Preheat oven to 200°C (180°C fan-forced). Cut a shallow cross into the flat side of each chestnut shell
Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 to 10 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath
Asian-Style Chicken
Ingredients
1/4 cup kecap manis
1/3 cup sweet chilli sauce
1 tsp sesame oil
2 garlic cloves, finely chopped
2 tsp finely grated fresh ginger
2 tbs lime juice
8 chicken thighs (bone in), fat trimmed
400g roasted chestnuts
1/4 cup coriander leaves
Steamed rice and Asian greens, to serve
Method
Combine kecap manis, sweet chilli sauce, sesame oil, garlic, ginger and lime juice in a bowl
Place kecap manis mixture, chicken and chestnuts into a large snap lock plastic bag. Toss to coat chicken and chestnuts in mixture. Seal and refrigerate for 1 hour (or longer if time permits)
Preheat oven to 220°C/200°C fan-forced. Transfer chicken and chestnut mixture to a large baking pan lined with non-stick baking paper. Roast, turning occasionally, for 30-35 minutes or until chicken is golden and cooked through in the thickest part
Remove from oven, sprinkle with coriander. Serve with steamed rice and Asian greens
Tips & Hints
Kecap manis is a sweet soy sauce available in the Asian grocers section of supermarkets or from speciality Asian grocers.