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
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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
For the marinade:
- 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
For the traybake:
- 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.
Additional Information
You can adapt this recipe by using the marinade on chicken kebabs or by substituting any of your favourite vegetables, a great way to use leftover veg in the fridge. The satay marinaded chicken also works well on the barbecue. Just cook the chicken first then baste with the marinade until the skin is charred and crispy.
