Cooked - Roast Peanut Chicken Traybake Nadiya

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Roast Peanut Chicken Traybake Nadiya

4.0

150g/5½oz smooth peanut butter

150ml/5fl oz olive oil

2 tbsp garlic paste

2 tbsp ginger paste

3 tbsp chilli paste

3 tbsp apple cider vinegar

2 tbsp runny honey

100ml/3½fl oz soy sauce

1kg/2lb 4oz chicken thighs, boneless and skin removed, cut into pieces

400g/14oz broccoli florets

200g/7oz green beans, trimmed and cut into 2–3cm/¾–1¼in pieces

1 large cucumber, half lengthways, scoop seeds out and cut into half moons

100g/3½oz peanuts, roughly chopped

Place the peanut butter, olive oil, garlic paste, ginger paste, chilli paste, vinegar, honey and soy sauce in a large bowl. Mix really well, add the chicken and mix again until the chicken is totally coated. Set aside.
Preheat the oven to 200C/180C Fan/Gas 6.
Place the broccoli, green beans and cucumber in a large roasting tin. Add the chicken mixture on top. Sprinkle over the peanuts and bake for 45 minutes. Check the chicken pieces are cooked through.
Serve immediately as this one-tray dish is now ready to devour.

Notes

Leftovers can become a chicken noodle soup. Put leftover traybakes in a pot, add chicken stock and add either rice vermicelli or bean thread noodles. Bring to boil. Thicken a little with cornflour slurry. Serve sprinkled with coriander leaves and chilli.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍰Traybake

CuisineAsian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 58 weeks ago

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