This is a great year-round recipe to have in your repertoire – comforting and warming in winter and full of vibrant flavours in hotter weather. You can easily swap out the vegetables for your own favourites to create seasonal variations.
Satay chicken tray bake
Serves 4
Ingredients
8 skinless chicken thigh fillets
1 kūmara, in thin slices
1 red capsicum, sliced
1 bunch broccolini (or 1 broccoli in florets)
Olive oil or peanut oil
2 cloves garlic, crushed
2 tsp grated ginger
200ml coconut milk
½ cup smooth peanut butter
1 Tbsp tamari or gluten-free soy sauce
1 Tbsp brown sugar
½ tsp sriracha sauce (optional)
1 lime, grated zest and juice
To serve:
A handful of fresh coriander and mint
A handful of natural peanuts
Method
- Preheat the oven to 180C.
- Drizzle some oil into a large oven-proof tray or shallow dish, then arrange the chicken, capsicum and kūmara in a single layer. Mix the peanut butter, coconut milk, sugar, tamari, sriracha (if using), lime juice and zest, ginger, and garlic in a bowl or jug. Pour the mixture over the chicken and vegetables.
- Bake for 30 minutes. Take out of the oven and turn everything over, then place the broccolini on top and drizzle with a little more oil. Return to the oven and bake for a further 20 minutes, or the chicken is cooked through.
- Five minutes before the finishing time, tip a handful of natural peanuts onto a small ovenproof tray and place in the oven to roast.
- Serve the tray bake straight from the oven, garnished with plenty of fresh herbs and toasted peanuts.