Mary Berry’s new all-in-one chicken traybake is packed full of flavour—ready in 30 minutes
In the first episode of Mary at 90: A Lifetime of Cooking on BBC last night, Mary shared three recipes from her new book. This included her reinveneted cottage pie recipe, her bread and butter pudding recipe which hasn’t changed for six decades, and this chicken traybake.
The recipe notes said: “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 serves four to six people, but it is not suitable for freezing, so it’s ideal for a dinner party or family meal.
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 make the sauce, mix 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.
Toss the chicken in the remaining tablespoon of oil and the sweet chilli sauce. Season with salt and pepper. Heat a large frying pan over high heat until very hot. Add the chicken and brown quickly until sealed and golden, stirring constantly.
Remove the roasting tin from the oven and pour over the remaining sauce. Place the chicken on top and return to the oven for about 15 minutes, or until cooked through.
Transfer the chicken onto a plate. Stir the spinach and Thai basil into the sauce and vegetables in the tin and allow the spinach to wilt.
Serve the traybake immediately with rice and enjoy.
