This delicious tray bake is super-tasty and easy to make. I love satay chicken but I can never be bothered threading the meat onto skewers. Here you have the flavour without the fuss. Plus, you have the added nutrition of vegetables too, and all in one tray.
Serves: 4-6
GF
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1kg chicken thigh fillets, skin removed & halved
- 1 sweet potato, diced
- 1 large red onion, cut into 8 wedges
- 1 head broccoli, broken into florets
- Juice 1 lime
- Sauce:
- 5cm fresh ginger
- 3 cloves garlic
- 1 bunch coriander
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sweet paprika
- 1 tsp ground coriander
- ½ cup peanut butter
- 1 tsp turmeric
- ½ tsp cayenne pepper
- 400g full-fat coconut milk
- 2 tbsp tomato purée
Method
- Preheat oven to 180°C.
- Place chicken, sweet potato and onion wedges onto baking tray.
- In blender or food processor, chop ginger, garlic and coriander stems, reserving leaves to garnish.
- Add remaining sauce ingredients and blend until combined.
- Pour into tray, covering chicken and vegetables well.
- Bake for 30 mins then add broccoli, carefully pushing into sauce.
- Bake for another 10 mins or until chicken is cooked through and broccoli has softened.
- Once cooked, squeeze over lime and scatter over coriander leaves.
- Serve with rice, quinoa or cauliflower rice.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
