Chicken nibbles with soy, chilli and coriander
I seem to go through phases with ingredients. I'll forget that chicken nibbles exist and then all of a sudden I'll notice them in the supermarket and binge on them like a toddler at a birthday party.
They have got to be the easiest thing to cook (with the possible exception of toast). These measurements are just a guide. If you're not into chilli, just give it a miss.
These should always be eaten with your fingers. To suggest otherwise is sacrilege.
Serves: 4
Ingredients:
- 1kg chicken nibbles
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon cumin seeds
- 1 teaspoon honey
- 2 teaspoon Chinese chilli paste
- Generous handful fresh coriander
Method:
- Combine all ingredients except for the chilli paste and coriander in a mixing bowl. Using your hands, rub the marinade into the chicken so it is well coated. Cover with cling film and leave to marinate in the fridge for at least an hour. Overnight is even better.
- An hour before you want to eat them, remove from the fridge and preheat the oven to 180°C. Spread nibbles out in an even layer on a roasting tray and drizzle any remaining marinade over the top.
- Roast for about 35 minutes, until nibbles are golden brown and cooked through.
- Give the tray a shake several times during cooking so they are browned all over.
- Finely chop coriander and add to the chicken nibbles, along with the chilli paste.
- Toss well with any reduced sauce in the pan. Serve immediately.
Written by Sam Mannering. First appeared on Stuff.co.nz. Image credit: Stuff.co.nz / Jason Creaghan
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