Peanut Coconut Chicken Traybake with Cucumber Salad

Ingredients

• 700g Boneless Skinless Chicken Thighs
• 2 tablespoons Smooth Peanut Butter
• 200ml Coconut Milk
• 1 tablespoon Soy Sauce
• 1 tablespoon Honey
• 2 Garlic Cloves, minced
• 1 teaspoon Fresh Ginger, grated
• 1 teaspoon Ground Coriander
• 1 teaspoon Mild Curry Powder
• 1 tablespoon Lime Juice
• 2 Sweet Potatoes, cut into chunks
• 1 Red Onion, cut into wedges
• 2 tablespoons Olive Oil
• Salt
• Freshly Ground Black Pepper

Instructions

1. Preheat the oven to 200°C (180°C fan).
2. In a bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, garlic, ginger, coriander, curry powder and lime juice until smooth.
3. Place the chicken thighs, sweet potatoes and red onion into a large roasting tray. Drizzle with olive oil and season with salt and black pepper.
4. Pour the peanut coconut sauce over the chicken and vegetables, turning everything to coat evenly.
5. Roast for 40–45 minutes, stirring the vegetables halfway through, until the chicken is cooked through and lightly caramelised.
6. Meanwhile, combine the cucumber, spring onions, rice vinegar, sesame oil and fresh coriander in a bowl.
7. Allow the traybake to rest for 5 minutes before serving.
8. Serve the chicken with the roasted vegetables and the fresh cucumber salad alongside.

instructions_source: FoodieCookHub Original