Satay Chicken Traybake
An easy and delicious weeknight meal featuring chicken fillets and tender stem broccoli, served with a creamy satay sauce.
4
Servings
15
Prep (min)
20
Cook (min)
easy
Difficulty
Ingredients
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Chicken fillets
– 4.00 pieces
-
Tender stem broccoli
– 1.00 pack
-
Coconut Milk
– 1.00 tin
-
Red curry paste
– 1.00 tbsp
-
Garlic cloves
– 2.00 cloves
-
Ground cumin
– 1.00 tsp
-
Peanut or Cashew butter
– 2.00 tbsp
-
Soy Sauce
– 2.00 tbsp
-
Sesame Oil
-
Spray oil
-
Fresh Coriander
-
Chili
-
Spring Onions
-
Lime
Instructions
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1
Take your chicken out of the fridge to 'take the chill' off it and set your oven to fan 200C.
-
2
Don't shake the tin of coconut milk! We need it separated. Simply open it and scoop out the thick creamy bit into a bowl. Reserve the rest.
-
3
To the coconut cream, mix in the nut butter, curry paste, cumin soy and garlic until you get a thick creamy paste.
-
4
Lay the broccoli in 4 bundles on a roasting tray. The bundling is important. Anoint them with a tiny bit of sesame oil.
-
5
Cut the chicken fillets into long thick strips about 1 inch thick. You're going vertical not horizontal. Down the way not across the way. Nestle these in and around the broccoli.
-
6
Generously spoon the satay mix onto the chicken only.
-
7
Spritz the whole lot with spray oil and drizzle a little of the lighter coconut milk around the tray. This causes it to steam from the bottom and roast on top.
-
8
Pop it into the oven for 15-20 minutes and leave to rest for 5. Test a fat piece of chicken as ovens vary so much. Mine takes 15.
-
9
Sprinkle with chilli, coriander, spring onions and serve with rice and a wedge of lime.
Nutrition
Per serving