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
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.
Family dinner winner.....even our fussy 8 year old ate all of her dinner with not complaints just compliments.
Easy and tasty. I marinated the chicken at lunchtime....so it had all afternoon to soak up the yummy flavours.
Roasted the chestnuts, peeled them then added them to the marinated chicken prior to roasting.
Cooked the rice in chicken stock...delicious!