Peanut chicken traybake
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.
For the peanut butter
For the chicken
- 250g/9oz gnocchi
- 1kg/2lb 4oz deboned and skinless chicken thighs, thinly sliced
- 4 tbsp honey
- 4 tbsp vegetable oil
- 5 tbsp Thai green curry paste
- 5 tbsp peanut butter, from above
- 1 tsp salt
- 2 heads broccoli, cut into florets
- 2 small red onions, cut into small wedges
- 3 tbsp salted peanuts, roughly chopped
- handful fresh coriander, roughly chopped
- 1 lime, juice only
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.
For the chicken, preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish (about 30x22x5cm/12x8½x2in) at the ready.
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.
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.
Serve topped with the chopped nuts, coriander and a squeeze of lime.
Any leftovers can be frozen in a tub or freezer bag. You can always use a 100% nut butter and add half teaspoon of honey if you don't want to make your own.