Easy spring rolls
Make this easy version of spring rolls with children – fill crisp pastry parcels with chicken, prawns and veg and serve with a homemade dipping sauce
Peanut butter & coconut chicken traybake with cucumber salad
Serves 2 - 4
Easy
Prep:
Cook:
plus 1 hr optional marinating
Use versatile peanut butter for the flavour in this traybake. It forms the base of a creamy, spicy sauce for chicken, inspired by classic satay
Skip to ingredients
- 4 skin-on, bone-in chicken thighs
- 6 spring onionschopped into thirds
- 15g gingerpeeled and finely grated
- 1 garlic clovefinely grated
- 1 ¼ tsp ground turmeric
- ½ tsp chilli flakes
- 1 tsp coriander seeds
- 4 tbsp crunchy dark roast peanut butter
- 400ml can coconut milk
- 1 tbsp soy sauce
For the cucumber salad
- 1 cucumberpeeled in stripes, deseeded and cut into chunks
- 1 limezested and juiced
- ½ red chillifinely sliced
- 10g corianderleaves picked
To serve
- coriander leaves
- salted peanuts
- ½ red chillifinely sliced
- 1 limejuiced
- cooked white rice
Nutrition: Per serving (4)
- kcal410
- fat33g
- saturates18g
- carbs10g
- sugars6g
- fibre3g
- protein17g
- salt0.75g
Method
step 1
Put the chicken in a large bowl. Add the spring onions, ginger and garlic. Sprinkle in 1 tsp of the turmeric, the chilli flakes and coriander seeds. Season well with salt and pepper, then mix to coat. Chill for 1 hr if you have time. Heat the oven to 220C/200C fan/gas 8.
step 2
Put the chicken and spring onions in a deep roasting tin and roast for 15 mins. Meanwhile, whisk the peanut butter, coconut milk, soy sauce and remaining turmeric together. Season lightly with salt and pepper.
step 3
Remove the chicken from the oven, pour over the peanut sauce and return to the oven for another 15-18 mins, or until the chicken is golden and cooked through and the sauce is reduced and bubbling.
step 4
Meanwhile, make the cucumber salad. Combine the cucumber with the lime juice and zest, the chilli and coriander leaves. Season and keep chilled until ready to serve.
step 5
Once the chicken is cooked through, sprinkle over some coriander leaves, salted peanuts and chilli. Squeeze over the lime juice and serve with plenty of rice and the cucumber salad on the side.
