This one-pan satay chicken is a fuss-free supper that’s as satisfying as it is simple. Chicken thighs, coated in a satay marinade made with Tiptree’s crunchy peanut butter, warming spices and coconut milk are roasted with sweet potato and a medley of vibrant vegetables, for a deep, nutty flavour. With minimal prep, this Traybake is ideal for busy weeknights. Enjoy it on its own as a complete meal or serve over rice or noodles for an added touch of comfort.
Chicken Satay Traybake
4
20 minutes
1 hours
This one-pan satay chicken is a fuss-free supper that’s as satisfying as it is simple. Chicken thighs, coated in a satay marinade made with Tiptree’s crunchy peanut butter, warming spices and coconut milk are roasted with sweet potato and a medley of vibrant vegetables, for a deep, nutty flavour. With minimal prep, this Traybake is ideal for busy weeknights. Enjoy it on its own as a complete meal or serve over rice or noodles for an added touch of comfort.
Needs 2 large deep-sided roasting trays about 30cm x 20cm, metal or ceramic
Ingredients
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- 3 tbsp tamarind paste (if not available use 2 tbsp lemon juice)
- 40ml soy sauce
- 150g Tiptree Crunchy Peanut Butter
- 1 tbsp runny honey
- 2 garlic cloves, crushed
- 1 tbsp medium curry powder
- 1 tbsp ginger, grated
- 1 tsp ground cumin
- 125ml chicken stock (from a cube is fine)
- 150ml coconut milk
- Juice of 2 limes
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- 8 large chicken thighs with skin on
- 1 red onion cut into quarters
- 1 aubergine, chopped into large batons
- 2 sweet potatoes cut into large chunks
- 1 red pepper chopped into thick strips
- 1 red chilli sliced
- 2 tbsp Olive oil
- 1 courgette chopped into thick rounds
- 150g tender stem broccoli, tough bottom of stems removed
- 25g packet of coriander, roughly chopped
- A handful of salted peanuts, roughly chopped
Directions
- Preheat the oven to 200°C / 180°C Fan Oven / Gas Mark 4
- Add all of the marinade ingredients to a medium bowl and whisk to combine.
- Set aside 1/3 of the marinade in a small saucepan for later.
- Brush the chicken thighs all over with the rest of the marinade in a thick layer.
- Add the chicken thighs to 2 large roasting trays in a single layer, 4 pieces in each.
- Arrange the red onion, aubergine, sweet potato and red pepper equally around the chicken.
- Brush the vegetables lightly with olive oil.
- Scatter with the red chilli.
- Cook for 30 minutes.
- After 30 minutes take the trays out of the oven and add the broccoli and courgettes on top.
- Baste the chicken with more marinade from the bowl and spoon the pan juices over the vegetables.
- Bake for another 30 minutes until the chicken is fully cooked (test a piece or check the internal temperature is at least 74°C / 165°F) and the vegetables are soft and charred.
- Whilst the traybake is cooking heat the reserved marinade in the saucepan over a low heat until bubbling to make a thick satay sauce. Set aside.
- Just before serving scatted some coriander and chopped salted peanuts over the chicken.
- Serve the traybake with some extra satay sauce from the saucepan.
