Karen's Kitchen: Spicy chicken peanut butter tray bake from former MasterChef contestant

-Credit: (Image: Hamilton Advertiser)
-Credit: (Image: Hamilton Advertiser)


I had some leftover chicken last week and wanted to create a one-pot supper, writes Karen Skewies.

I also raided my fridge and pantry for other ingredients that were needing using up and came up with this lovely recipe.

Ingredients

■ 500g deboned and skinless chicken thighs, cut into chunks

■ 2tbsp honey

■ 75g vegetable oil

■ 1tbsp garlic paste

■ 1tbsp ginger paste

■ 1tbsp Gochujang chili paste (or an alternative chili paste)

■ 5tbsp peanut butter

Spicy chicken peanut butter tray bake -Credit:Hamilton Advertiser
Spicy chicken peanut butter tray bake -Credit:Hamilton Advertiser

■ 1tsp salt

■ 1 head broccoli, cut into florets

■ 100g green beans

■ ½ cucumber, deseeded and cut into squares

■ 3tbsp salted peanuts, roughly chopped

■ Handful fresh coriander, roughly chopped

■ 1 lime, juice only

Spicy chicken peanut butter tray bake -Credit:Hamilton Advertiser
Spicy chicken peanut butter tray bake -Credit:Hamilton Advertiser

Method

1. For the chicken, preheat the oven to 200C/180C van and have a roasting dish (about 30x22x5cm/12x8½x2in) at the ready.

2. Put the chicken into a large bowl. Add the honey, oil, garlic, ginger and Gochujang paste, peanut butter and salt, and mix it well with your hands. Add the chicken to the roasting dish along with the broccoli, green beans and cucumber then bake for 30 minutes, giving it a stir halfway through.

3. Serve topped with the chopped nuts, coriander and a squeeze of lime.

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