Chicken and Chili-Watermelon Jam Traybake

Chicken and Chili-Watermelon Jam Traybake, adapted from Marion’s Kitchen recipe

60 grams (1/4 cup) Garden of Eva American Southern Chili-Watermelon Jam plus
extra to serve 
2 tbsp brown sugar 
3 tbsp soy sauce 
8 pieces of bone-in chicken e.g. drumsticks and/or thighs 
Salt, pepper, onion powder, ground ginger – sprinkled over the chicken
(400 grams) 2 cups jasmine rice 
2 garlic cloves, finely grated 
600 ml chicken stock 
1 red onion, cut into wedges 
1 tbsp vegetable oil 
fried shallots, to serve 
coriander leaves, to serve 

1. Preheat oven to 180°C/350°F. 
2. In a large bowl, whisk together the chilli jam, sugar and soy sauce. Add
the chicken (sprinkled with salt, pepper, onion powder, and ground
ginger) and toss to coat. 
3. Place rice, garlic and chicken stock in a large casserole dish or baking
tray. Place the chicken and onion in the rice. Spoon any excess
marinade over the chicken. Drizzle the chicken with the oil. Cover with
foil and roast for 50 minutes. Uncover and cook for another 20 minutes
to brown slightly. 
4. Scatter with fried shallots and coriander to serve. Serve with extra chilli
jam on the side.
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