This has become one of my favourite recipes of late. It’s a super easy one-pot-wonder packed full of fresh flavours. Since taking this photo, I have amended the recipe a bit. I’ve hopefully made it simpler and more delicious by adding coconut milk. You’ll notice this pic needs updating. So it actually ends up having a lot more sauce which is perfect if you serve it over rice as it soaks up all the juices.
As you can see in the photo, I’ve used large chicken portions. So size will determine the amount you need and also the cooking time.
1.5kg chicken (thighs, drumsticks etc)
1 large onion, roughly chopped
2 tsp cumin
1 tbsp fish sauce
1 tin coconut milk
1 small ripe pineapple, flesh chopped into chunks
Fresh herbs (like parsley) to serve
Preheat the oven to 180°C.
In a large roasting dish, place all ingredients (except the fresh herbs) and mix it all together.
The cooking time is going to depend on the size of the chicken portions you use. I’ve used massive chicken legs one time as well as chicken thigh and breast cut into chunks another time. It all works. Just keep your sizing consistant.
If you’re using large chicken potions (like the ones pictured) then bake for 1 hour. Turn the chicken pieces twice through the cooking process so they become crispy brown on both sides.
If you’re using small chunk then about 40 mins baking time should do. But turn the oven up to 200°C with about 15 mins to go to give the chicken some good caramelisation colour. Check the chicken is cooked by cutting the biggest chunk you can find and have a look.
Top with the fresh parsley.
Serve over rice, steamed peas and/or with a salad.