RECIPE
1
Line your largest shallow oven tray with foil and put in the oven before preheating it to 220°C, fan 200°C, gas 7.
Chilli Chicken Tray Bake
Serves 4 by Judy Barden Next month: Quick Baked Mushrooms with Goat's Cheese'
T
his is a really quick supper dish and great for a Friday night with friends as it ony takes 15 minutes to prepare and then in the oven for half an hour. I have cheated by using ready cooked rice but you can easily cook some plain Basmati in just 10 minutes. You can easily half it if only two of you and if you can’t get Pak choi replace with long-stem broccoli or asparagus. Enjoy!
Ingredients
13tbsp soy sauce or tamari- use tamari for gluten free 4 tbsp sweet chilli sauce 20g root ginger, finely chopped or grated 8 chicken thigh fillets 2x200g packs pak choi, quartered 1 bunch spring onions, trimmed 1tbsp sesame oil 1 tbsp sesame seeds 2x250g pouches pre-cooked rice (Tilda do some great flavours)
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2
Meanwhile, mix together the soy, sweet chilli sauce and ginger in a large bowl. Add the chicken and toss to coat. Arrange the chicken on the preheated tray, reserving the sauce, and roast for 15 minutes.
3
Toss the pak choi and spring onions in the sesame oil. Nestle the pak choi and whole spring onions in between the chicken thighs and baste everything with the reserved sauce. Scatter with the sesame seeds and roast for 10 minutes or until everything is cooked through.
4
Heat the rice according to pack instructions and serve with the traybake, with any sauce from the tray drizzled over. Nb If you want a little more dressing just mix together some more soy and sweet chilli sauce.
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October 2021
