Mary Berry Fragrant Chicken Traybake is a delicious aromatic chicken recipe filled with flavour. You can serve this recipe with rice or a dressed salad.
Ingredients
- 1 large aubergine, sliced into half moons
- 2 peppers, deseeded and sliced into large pieces
- 1 large onion, sliced
- 3 tbsp sunflower oil
- 3 dried lime leaves
- 1 large stick of lemongrass, bashed
- 3 large chicken breast fillets, each sliced in half
- 2 tbsp sweet chilli sauce
- 150g (5oz) baby spinach leaves
- Small bunch of Thai basil, chopped.
- For the fragrant sauce
- 1 x 400ml can of coconut milk
- 2 tbsp Thai red curry paste
- 2 garlic cloves, crushed
- 2 tsp freshly grated ginger
- Juice of 1 lime
- 2 tsp fish sauce
- 2 tbsp sweet chilli sauce
Instructions
- First, you reheat the oven to 220°C/200°C Fan/Gas 7.
- Next, for the sauce, you mix all the ingredients in a bowl.
- Now, you scatter the aubergine, peppers and onion into a large shallow roasting tin and drizzle with 2 tablespoons of the oil. Mix all ingredients together and pour over half of the sauce. Put the lime leaves and lemongrass into the tin and, for 15 minutes, roast them in the preheated oven.
- Mix the chicken in the remaining oil and the sweet chilli sauce, and season well. Take a large frying pan and place it over a high heat until very hot. Put the chicken in and brown it very quickly until sealed and golden, stirring it constantly.
- Now remove the roasting tin from the oven and put the remaining sauce in it. Put the chicken on top and start the oven for about 15 minutes, or until cooked through.
- Then put the chicken onto a plate and stir the spinach and Thai basil into the sauce and vegetables and gently warm over the hob until the spinach has wilted.
- Now your recipe is ready, and you can serve the chicken traybake with rice or salad.
Mary’s Tips
- It is best made and now served with rice or salad.
- It is not suitable for freezing.
