1、Thai coconut crumbed chicken traybake

Contrast breaded chicken with squash, tomatoes and aubergine flavoured with spicy Thai red curry paste

Thai coconut crumbed chicken traybake recipe

Ingredients

Method

In a large, shallow roasting tin, toss the squash and aubergine in the oil, then season and spread out in a single layer. Roast for 30 mins, turning once.
  • On a plate, mix the coconut and breadcrumbs with some seasoning. Dip the chicken breasts in the egg, then press in the crumbs to coat, shaking off any excess.
  • Toss the tomatoes and curry paste in with the roasted veg and give everything a good stir. Nestle the chicken breasts in the veg and pop back in the oven for a further 25-30 mins until the chicken is cooked through, shaking the pan once or twice. Sprinkle over the coriander and serve with lime wedges to squeeze over.

  • https://www.truecookbook.com/recipe/thai-coconut-crumbed-chicken-traybake-3718/

    2、Thai coconut & veg broth

    Get a taste of Thai with this quick and easy noodle soup cooked all in one pan
    Thai coconut & veg broth recipe

    Ingredients

    Method

    1. Place the curry paste in a large saucepan or wok with the oil. Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 mins.
    2. Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender. Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.

    3、Harissa chicken traybake with peppers & feta

    Roast up some chicken with North African spices and storecupboard peppers for a great last-minute supper
    Harissa chicken traybake with peppers & feta recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. In a large bowl, mix together the harissa paste and the vinegar, then add the chicken and onions. Spread the mixture out in a large roasting tin and roast for 35 mins, turning at least once. In the final 10 mins, add the peppers and feta, then sprinkle with the pine nuts just before the end of the cooking time. Serve with the pan juices and couscous.

    4、Harissa chicken traybake

    You only need five ingredients to create this spicy, healthy, low-calorie chicken dish
    Harissa chicken traybake recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/ gas 6. Mix 2 tbsp of the harissa with 3 tbsp of the yogurt. Rub all over the chicken breasts and set aside to marinate while you start the veg.
    2. Toss the squash and the onions with remaining harissa, mixed with 2 tbsp oil (sunflower, vegetable or olive is fine), and some seasoning in a large roasting tin. Roast for 10 mins.
    3. Remove veg from the oven, add the chicken to the tin, then roast for a further 20-25 mins until the chicken and veg are cooked through. Serve with the remaining yogurt on the side, and a big bowl of couscous or rice.

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