Nadiya Hussain's One-tray Peanut Chicken
Nut butters are so versatile, especially peanut, and whenever I run out, I just make my own. It’s cheaper and so much easier. And it can be used for much more than just breakfast – it’s great with chicken and even better when you can have it for dinner. You make enough here to have a jar in your cupboard too.
|For the peanut butter:|
|1 tsp||salt (optional – you may find it salty enough with the salted peanuts)|
|4–5 tbsp||vegetable oil|
|For the chicken:|
|1kg||deboned and skinless chicken thighs, thinly sliced|
|4 tbsp||vegetable oil|
|5 tbsp||Thai green curry paste|
|5 tbsp||peanut butter (100g)|
|2||heads of broccoli, cut into florets|
|2||small red onions, cut into small wedges|
|3 tbsp||salted peanuts, roughly chopped|
|A handful||of fresh coriander, roughly chopped|
|juice of 1 lime|
You will need: a food processor and a roasting dish (about 30cm x 22cm x 5cm).
To make the peanut butter, put the nuts into a processor with the salt and honey and blitz till the whole thing starts to change texture. Add the oil slowly and watch as it turns to butter before your very eyes. As soon as it’s smooth and shiny, stop and transfer the mixture to a jar.
Preheat the oven to 200°C/fan 180°C and have a roasting dish (about 30cm x 22cm x 5cm) at the ready.
Bring a pan of water to the boil, then add the gnocchi. Boil until they come to the surface, then take off the heat, drain and set aside.
Put the chicken into a large bowl. Add the honey, oil, curry paste, peanut butter and salt, and mix it all well with your hands, massaging in all that flavour. Then put it into the roasting dish along with the broccoli, onions and gnocchi and bake for 30 minutes, giving it a stir halfway through.
Serve topped with the chopped nuts, coriander and a squeeze of lime.
Freeze any leftovers in a tub or freezer bag.