Chicken and Peanut Traybake

AuthorBobCategoryDifficultyBeginner

Nut butters are so versatile, especially peanut, and whenever I run out, I just make my own. It’s cheaper and easier. And it can be used for much more than just breakfast, like in this peanut chicken traybake. You make enough here to keep a jar in your cupboard too.

Treybake 2

Yields4 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Peanut Butter
 500 g salted Peanuts
 1 tbsp Honey
 45 tbsp vegetable Oil
Main Dish
 250 g Ghocchi
 1 kg Chicken Thighs (deboned, skinned and thinly sliced)
 4 tbsp Honey
 4 tbsp Vegetable Oil
 5 tbsp Green Thai Curry Paste
 5 tbsp Peanut Butter (from above)
 1 tsp Salt
 2 Heads of Broccoli (dissected into florets)
 2 Small Red Onions (cut into wedges)
 3 tbsp Salted Peanuts
 Handful of Fresh Corriander
 Juice of 1 Lime

Peanut Butter
1

To make the peanut butter, put the nuts into a food processor with the salt (if using) and honey and blend until it starts to change texture. Add the oil gradually and as soon as the texture is smooth and shiny, stop and transfer the mixture to a jar.

Main Dish
2

For the chicken, preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish (about 30x22x5cm/12x8½x2in) at the ready.

3

Bring a pan of water to the boil, then add the gnocchi. Boil until the gnocchi come to the surface, then take off the heat, drain and set aside.

4

Put the chicken into a large bowl. Add the honey, oil, curry paste, peanut butter and salt, and mix it well with your hands. Add the chicken to the roasting dish along with the broccoli, onions and gnocchi and bake for 30 minutes, giving it a stir halfway through.

5

Serve topped with the chopped nuts, coriander and a squeeze of lime.

Ingredients

Peanut Butter
 500 g salted Peanuts
 1 tbsp Honey
 45 tbsp vegetable Oil
Main Dish
 250 g Ghocchi
 1 kg Chicken Thighs (deboned, skinned and thinly sliced)
 4 tbsp Honey
 4 tbsp Vegetable Oil
 5 tbsp Green Thai Curry Paste
 5 tbsp Peanut Butter (from above)
 1 tsp Salt
 2 Heads of Broccoli (dissected into florets)
 2 Small Red Onions (cut into wedges)
 3 tbsp Salted Peanuts
 Handful of Fresh Corriander
 Juice of 1 Lime

Directions

Peanut Butter
1

To make the peanut butter, put the nuts into a food processor with the salt (if using) and honey and blend until it starts to change texture. Add the oil gradually and as soon as the texture is smooth and shiny, stop and transfer the mixture to a jar.

Main Dish
2

For the chicken, preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish (about 30x22x5cm/12x8½x2in) at the ready.

3

Bring a pan of water to the boil, then add the gnocchi. Boil until the gnocchi come to the surface, then take off the heat, drain and set aside.

4

Put the chicken into a large bowl. Add the honey, oil, curry paste, peanut butter and salt, and mix it well with your hands. Add the chicken to the roasting dish along with the broccoli, onions and gnocchi and bake for 30 minutes, giving it a stir halfway through.

5

Serve topped with the chopped nuts, coriander and a squeeze of lime.

Chicken and Peanut Traybake

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