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These chilli chicken nibbles will really fire up your taste buds. Half the homemade chilli sauce is used to coat the chicken and give it a flavour punch during cooking, and the other half is there as a fiery dip for one final kick before they go down the hatch. If you love chilli and like to feel the fire, then these will be right up your alley.
1 kilogram packet chicken nibbles (I used Turks Free-Range)
1 tablespoon olive oil
1 tablespoon freshly grated ginger
1 tablespoon freshly grated garlic
1 large red chilli, finely sliced
1 teaspoon coriander powder
1½ cups tomato passata
1 tablespoon hickory sauce
4 tablespoons Sriracha chilli sauce
spring onions (green parts only), finely sliced for garnish
lemon wedges (optional)
Prep time: 10 minutes
Cooking time: 1 hour
Preheat the oven to 180°C fan bake.
Place the chicken nibbles in a deep roasting dish, drizzle with olive oil and season with salt and pepper. Bake for 30 minutes.
Chilli sauce: Heat the olive oil in a saucepan over a medium heat and add the ginger, garlic, chilli and coriander powder. Cook for 2-3 minutes until fragrant and soft. Add the remaining ingredients, mix together and bring to the boil, then reduce the heat and simmer gently for 10 minutes. Set aside.
Remove the chicken nibbles from the oven after 30 minutes. Pour over half the chilli sauce, ensuring all the chicken is coated well, then return to the oven for 30 minutes, tossing occasionally. Place the remaining sauce in a serving bowl and keep warm.
Place the cooked chicken nibbles on a serving platter and scatter over the sliced spring onions. Serve with lemon wedges (if you like) and the chilli sauce on the side to dip for an extra kick.