Peanut Chicken Traybake

Ingredients for  4  Servings

• For the Peanut Butter
  

• 500g

  Salted peanuts
• 1 tbsp

  Honey
• 4-5 tbsp

  Vegetable oil
• For the Chicken

• 250g

  Gnocchi
• 1Kg

  Deboned and skinless chicken thighs, thinly sliced
• 4 tbsp

  Honey
• 4 tbsp

  Vegetable oil
• 5 tbsp

  Thai green curry paste
• 5 tbsp

  Peanut butter (from above)
• 1 tsp

  Salt
• 2

  Heads broccoli, cut into florets
• 2

  Small red onions, cut into small wedges
• 3 tbsp

  Salted peanuts, roughly chopped
• Handful

  Fresh coriander, roughly chopped
• 1

  Lime, juice only

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. To make the peanut butter, put the nuts into a food processor with the salt (if using) and honey and blend until it starts to change texture. Add the oil gradually and as soon as the texture is smooth and shiny, stop and transfer the mixture to a jar.
2. For the chicken have a roasting dish (about 30x22x5cm) at the ready. Preheat the oven to 200°C/Fan 180°C/Gas 6.
3. Bring a pan of water to the boil, then add the gnocchi. Boil until the gnocchi come to the surface, then take off the heat, drain and set aside.
4. Put the chicken into a large bowl. Add the honey, oil, curry paste, peanut butter and salt, and mix it well with your hands. Add the chicken to the roasting dish along with the broccoli, onions and gnocchi and bake for 30 minutes, giving it a stir halfway through.
5. Serve topped with the chopped nuts, coriander and a squeeze of lime.