Nadiya Hussain’s Peanut Chicken Traybake
Marinated in a punchy garlic and ginger peanut butter sauce, this speedy chicken traybake is a midweek timesaver that is ready to serve in just 45 minutes. As seen on Cook Once Eat Twice, BBC2.
From the book
Cook Once, Eat Twice
Creative, efficient, and cost-effective recipes that hero simple fresh ingredients.
Clever ideas for meal planning and transforming leftovers into delicious meals.
Stretch the weekly shop further with batch-cooked dinners and freezer-friendly bakes.
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Introduction
This one-pan chicken dish is packed with flavour and has everything you need for a mid-week meal.
Ingredients
| 150g | smooth peanut butter |
| 150ml | oil |
| 2 tbsp | garlic paste |
| 2 tbsp | ginger paste |
| 3 tbsp | chilli paste |
| 3 tbsp | apple cider vinegar |
| 2 tbsp | runny honey |
| 100ml | soy sauce |
| 1kg | chicken thighs, diced |
| 400g | broccoli florets |
| 200g | green beans, cut into 2-3cm slices |
| 100g | peanuts, roughly chopped |
Method
Start by putting the smooth peanut butter, oil, garlic paste, ginger paste, chilli paste, apple cider vinegar, runny honey and soy sauce in a large bowl. Mix really well and add the chicken in, making sure the chicken is totally covered.
Preheat the oven to 180°C and have a large roasting dish at the ready.
Add the broccoli and green beans to the dish, put the chicken on top and mix through with your hands. Sprinkle over the peanuts and bake for 45 minutes.
Take out and this one-tray dish is ready to devour.
Tip: This works really well with paneer or halloumi as a meat alternative.
Also makes: Noodle Soup.
Reviews
From the book: Cook Once, Eat Twice
Cook Once, Eat Twice
Creative, efficient, and cost-effective recipes that hero simple fresh ingredients.
Clever ideas for meal planning and transforming leftovers into delicious meals.
Stretch the weekly shop further with batch-cooked dinners and freezer-friendly bakes.
