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Nadiya Hussain’s One-tray Peanut Chicken

This delicious Peanut Chicken Traybake, mixed with gnocchi, onions and broccoli, is a crowd-pleasing recipe that makes an easy midweek dinner.

From the book

Nadiya Hussain

Introduction

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.

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Ingredients

For the peanut butter:
500g salted peanuts
1 tsp salt (optional – you may find it salty enough with the salted peanuts)
1 tbsp honey
4–5 tbsp vegetable oil
For the chicken:
250g gnocchi
1kg deboned and skinless chicken thighs, thinly sliced
4 tbsp honey
4 tbsp vegetable oil
5 tbsp Thai green curry paste
5 tbsp peanut butter (100g)
1 tsp salt
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

Essential kit

You will need: a food processor and a roasting dish (about 30cm x 22cm x 5cm).

Method

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.

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From the book: Time To Eat

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