Mary Berry’s Fragrant Chicken Traybake
Your new go-to traybake from Mary Berry is packed with roasted vegetables and chicken in a fragrant coconut Thai-inspired sauce.
From the book
Mary 90: My Very Best Recipes
Dig in to Mary Berry's best ever recipes and new dishes
A touching cookbook showcasing Mary's culinary career
Find everything from party-worthy dishes to easy dinners to fan-favourite bakes
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Introduction
An all-in-one dish, this delicious aromatic chicken recipe is vibrant and full of flavour. Serve with rice or a dressed salad.
Find all of the recipes from Mary 90 on BBC 2 in our recipe round-up, updated weekly.
Ingredients
| 1 large | aubergine, sliced into half moons |
| 2 | peppers, deseeded and sliced into large pieces |
| 1 large | onion, sliced |
| 3 tbsp | sunflower oil |
| 3 | dried lime leaves |
| 1 large stick of | lemongrass, bashed |
| 3 large | chicken breast fillets, each sliced in half |
| 2 tbsp | sweet chilli sauce |
| 150g (5oz) | baby spinach leaves |
| Small bunch of | Thai basil, chopped |
| For the fragrant sauce: | |
|---|---|
| 1 x 400ml can | coconut milk |
| 2 tbsp | Thai red curry paste |
| 2 | garlic cloves, crushed |
| 2 tsp | freshly grated ginger |
| juice of 1 lime | |
| 2 tsp | fish sauce |
| 2 tbsp | 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.
Mary’s Tips: Best made and served. Not suitable for freezing.
Reviews
22 Ratings
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