Fragrant chicken traybake
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
30
MINUTES
CUISINE
COURSE
Main
Method
Preheat the oven to 220°C/200°C Fan/Gas 7.
To make the sauce, mix all the ingredients together in a bowl.
Scatter the aubergine, peppers and onion into a large shallow roasting tin. Drizzle with 2 tablespoons of the oil and toss everything together. Pour over half of the sauce. Add the lime leaves and lemongrass to the tin and roast in the preheated oven for 15 minutes.
Toss the chicken in the remaining oil and the sweet chilli sauce, and season well. Place a large frying pan over a high heat until very hot. Add the chicken and brown very quickly until sealed and golden, stirring constantly.
Remove the roasting tin from the oven and pour over the remaining sauce. Place the chicken on top and return to the oven for about 15 minutes, or until cooked through.
Transfer the chicken onto a plate. Stir the spinach and Thai basil into the sauce and vegetables in the tin and gently warm over the hob until the spinach has wilted.
Serve the chicken traybake with rice.
Best made and served. Not suitable for freezing.
Ingredients
1 large aubergine, sliced into half-moons
2 peppers, deseeded and sliced into large pieces
1 large onion, sliced
3tbsp sunflower oil
3 dried lime leaves
1 large stick of lemongrass, bashed
3 large chicken breast fillets, each sliced in half
2tbsp sweet chilli sauce
150g baby spinach leaves
Small bunch of Thai basil, chopped
For the fragrant sauce:
1 x 400ml can coconut milk
2tbsp Thai red curry paste
2 garlic cloves, crushed
2tsp freshly grated ginger
Juice of 1 lime
2tsp fish sauce
2tbsp sweet chilli sauce
Method
Preheat the oven to 220°C/200°C Fan/Gas 7.
To make the sauce, mix all the ingredients together in a bowl.
Scatter the aubergine, peppers and onion into a large shallow roasting tin. Drizzle with 2 tablespoons of the oil and toss everything together. Pour over half of the sauce. Add the lime leaves and lemongrass to the tin and roast in the preheated oven for 15 minutes.
Toss the chicken in the remaining oil and the sweet chilli sauce, and season well. Place a large frying pan over a high heat until very hot. Add the chicken and brown very quickly until sealed and golden, stirring constantly.
Remove the roasting tin from the oven and pour over the remaining sauce. Place the chicken on top and return to the oven for about 15 minutes, or until cooked through.
Transfer the chicken onto a plate. Stir the spinach and Thai basil into the sauce and vegetables in the tin and gently warm over the hob until the spinach has wilted.
Serve the chicken traybake with rice.
Best made and served. Not suitable for freezing.
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