Peanut butter & coconut chicken traybake with cucumber salad
Use versatile peanut butter for the flavour in this traybake. It forms the base of a creamy, spicy sauce for chicken, inspired by classic satay
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Prep:10 mins
Cook:30 mins
plus 1 hr optional marinating - Serves 4
- Easy
Nutrition per serving
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kcal 410
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fat 33g
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saturates 18g
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carbs 10g
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sugars 0g
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fibre 3g
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protein 17g
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salt 0.75g
Ingredients
- 4 skin-on, bone-in chicken thighs
- 6 spring onions , chopped into thirds
- 15g ginger , peeled and finely grated
- 1 garlic clove , finely grated
- 1 ¼ tsp ground turmeric
- ½ tsp chilli flakes
- 1 tsp coriander seeds
- 4 tbsp crunchy dark roast peanut butter
- 400ml can coconut milk
- 1 tbsp soy sauce
- 1 cucumber , peeled in stripes, deseeded and cut into chunks
- 1 lime , zested and juiced
- ½ red chilli , finely sliced
- 10g coriander , leaves picked
- coriander leaves
- salted peanuts
- ½ red chilli , finely sliced
- 1 lime , juiced
- cooked white rice
Method
Put the chicken in a large bowl. Add the spring onions, ginger and garlic. Sprinkle in 1 tsp of the turmeric, the chilli flakes and coriander seeds. Season well with salt and pepper, then mix to coat. Chill for 1 hr if you have time. Heat the oven to 220C/200C fan/gas 8.
Put the chicken and spring onions in a deep roasting tin and roast for 15 mins. Meanwhile, whisk the peanut butter, coconut milk, soy sauce and remaining turmeric together. Season lightly with salt and pepper.
Remove the chicken from the oven, pour over the peanut sauce and return to the oven for another 15-18 mins, or until the chicken is golden and cooked through and the sauce is reduced and bubbling.
Meanwhile, make the cucumber salad. Combine the cucumber with the lime juice and zest, the chilli and coriander leaves. Season and keep chilled until ready to serve.
Once the chicken is cooked through, sprinkle over some coriander leaves, salted peanuts and chilli. Squeeze over the lime juice and serve with plenty of rice and the cucumber salad on the side.
