Honey-baked chilli chicken

A tray-baked dinner is a great way to feed a family I use large mild chilles 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

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Step 1

Thoroughly wash the coriander roots. Roughly chop the coriander stalks and roots and place in a small food processor or blender. Add the onion, chill, ginger, garlic, salt, honey, tomato sauce, and fish sauce, if ifu 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 (430F) 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. 10 Remove the chicken to a serving plate. Scatter the reserved coriander leaves over the chicken and serve with lime wedges.