This sticky tamarind chicken tray bake with charred roti comes together effortlessly

Name: This sticky tamarind chicken tray bake with charred roti comes together effortlessly
Cook time: 1 h
Yield: 4
Cuisine: Asian
Ingredients: 800g chicken thighs, skin on, bone in; 2 tbsp tamarind paste; 2 tbsp kecap manis; ¼ cup sambal oelek; ¼ cup coconut milk; 1 cup jasmine rice; 50g unsalted butter, softened; 2 spring onions, finely chopped; finely grated zest and juice of 1 lime; 4 store-bought roti breads; 1 tbsp fish sauce; 6 baby cucumbers, quartered lengthwise

Juicy thighs meet a caramelised glaze and buttery rice in this big-flavoured feast, perfect for busy nights.

Jessica Brook

March 5, 2026

Roasting the chicken with the bone in helps keep the flesh moist.James Moffatt

easyTime:30 mins - 1 hourServes:4

The tangy zip of tamarind meets the velvety richness of coconut for a chicken tray bake that feels like a weekend treat but comes together with midweek ease. Paired with zesty spring onion rice and charred roti, it’s comfort in a bowl.

Ingredients

800g chicken thighs, skin on, bone in
2 tbsp tamarind paste
2 tbsp kecap manis
¼ cup sambal oelek
¼ cup coconut milk
1 cup jasmine rice
50g unsalted butter, softened
2 spring onions, finely chopped
finely grated zest and juice of 1 lime
4 store-bought roti breads
1 tbsp fish sauce
6 baby cucumbers, quartered lengthwise

Method

Step 1
Preheat the oven to 200C fan-forced (220C conventional). Combine the chicken, tamarind, kecap manis and sambal olek in a baking tray lined with non-stick baking paper. Season with salt and pepper and toss to combine.
Step 2
Place the tray in the oven and roast for 25 minutes. Drizzle with coconut milk and cook for a further 5 minutes, or until the glaze is sticky and caramelised.
Step 3
Meanwhile, combine the rice and 1½ cups of water in a medium saucepan over medium heat. Bring to a simmer, then cover and reduce the heat to low. Cook for 13 minutes, then remove from the heat and set aside, still covered.
Step 4
In a small bowl, combine the butter, spring onion, and finely grated lime zest. Season to taste and stir until well incorporated.
Step 5
Preheat a chargrill pan over high heat. Add the roti in batches and cook for 1 minute on each side or until charred.
Step 6
Fluff the rice with a fork and fold through the spring onion butter, lime juice, and fish sauce until evenly coated. Serve the chicken alongside the rice, charred roti and fresh cucumber.