Sticky Satay Chicken Traybake

Preheat the oven & start the bake

• Preheat the oven to 220°C/Fan 200°C.
• Peel and slice the sweet potatoes into small wedges.
• In a large baking dish, whisk together the coconut milk, ground turmeric, peanut butter, ginger & garlic paste and soy sauce. The soy sauce adds salt so you may not need to add salt.
• Add the sweet potatoes and chicken thighs to the tray and make sure they are fully coated, with the chicken sitting on top.
• Bake in the oven for 15 minutes.

Prep the rest of the bake

• Meanwhile, slice off the top green parts of the spring onions, then thinly slice them, keep these aside to garnish the finished dish. Then slice the white parts into thirds.
• Take the dish out of the oven after it’s been in there for 15 minutes. Remove the chicken, then add the frozen sliced peppers and white parts of the spring onion and mix with the sweet potatoes.
• Pop the chicken back on top (if the chicken isn’t submerged in the liquid you can add a little drizzle of oil on top of each piece). Cook for another 20 - 25 minutes until the chicken is cooked through.

Plate Up

• Crush or roughly chop the peanuts. Slice the lime into wedges.
• Remove the dish from the oven and scatter over the peanuts. Plate up with the lime wedges on the side.