Sticky tamarind and coconut chicken traybake recipe
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Preheat the oven to 200C fan (conventional 220C). Combine the chicken, tamarind, kecap mani and sambal olek on a baking tray lined with non-stick baking paper. Season with salt and pepper and toss to combine.
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Place the tray in the oven and bake for about 25 minutes. Drizzle with coconut milk and bake for another 5 minutes or until the glaze becomes sticky and caramelized.
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Meanwhile, combine rice and 1½ cups water in a medium saucepan over medium heat. Bring to a boil, then cover and reduce heat to low. Cook for 13 minutes, then remove from heat and set aside, covered.
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In a small bowl, combine the butter, scallion and finely grated lemon zest. Season to taste and stir until well combined.
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Preheat the chargrill pan over high heat. Add roti in batches and cook 1 minute on each side or until charred.
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Fluff the rice with a fork and fold in the scallion butter, lemon juice and fish sauce until evenly coated. Serve the chicken alongside rice, charred roti and fresh cucumber.
