Last year, Mary Berry shared a delicious traybake recipe in the opening episode of her BBC series Mary at 90: A Lifetime of Cooking. In the episode, she presented three recipes from her latest book.
These included her reimagined cottage pie recipe, her bread and butter pudding recipe which has remained unchanged for six decades, and this chicken traybake. The recipe notes stated: “This all-in-one chicken traybake is packed with aromatic Thai flavours, featuring coconut milk, red curry paste and lime. Serve with rice or a dressed salad for a vibrant midweek meal.”
This recipe feeds four to six people, though it’s not suitable for freezing, making it perfect for a dinner party or family gathering.
Ingredients:
For the traybake:
- One large aubergine, sliced into half moons
- One yellow pepper, seeds removed and sliced into large pieces
- One red pepper, seeds removed and sliced into large pieces
- One large onion, sliced
- Three tablespoons of sunflower oil
- Three dried lime leaves
- One large stick of lemongrass, bashed
- Three large chicken breasts, each sliced in half
- Two tablespoons of sweet chilli sauce
- 150g baby spinach leaves
- Small bunch of Thai basil, chopped
- Salt and freshly ground black pepper
For the sauce:
- 400ml tin of coconut milk
- Two tablespoons of Thai red curry paste
- Two garlic cloves, crushed
- Two teaspoons of grated fresh root ginger
- One lime, juice only
- Two teaspoons of fish sauce
- Two tablespoons of sweet chilli sauce
Method:
Preheat the oven to 220C/200C Fan. To prepare the sauce, combine all the ingredients together in a bowl.
Scatter the aubergine, peppers and onion into a large shallow roasting tin. Drizzle with two tablespoons of the oil and toss everything together.
Pour over half of the sauce. Add the lime leaves and lemongrass to the tin and roast in the oven for 15 minutes. Coat the chicken in the remaining tablespoon of oil and the sweet chilli sauce. Season with salt and pepper.
Place a large frying pan over a high heat until piping hot. Add the chicken and sear rapidly until sealed and golden, stirring continuously.
Remove the roasting tin from the oven and pour over the remaining sauce. Arrange the chicken on top and return to the oven for approximately 15 minutes, or until thoroughly cooked.
Transfer the chicken onto a plate. Fold the spinach and Thai basil into the sauce and vegetables in the tin, allowing the spinach to wilt.
Serve the traybake straight away with rice and enjoy.
