Easy meals

Peanut butter and jelly chicken with corn salad

  1. Preheat oven to gas 6, 200°C, fan 180°C and line a shallow baking tray with non-stick baking paper.
  2. Place 600g chicken thigh fillets on the baking tray.
  3. Mix 3 tbsp peanut butter with 3 tbsp redcurrant jelly, 1 tbsp sweet chilli sauce and 1 tbsp oil.
  4. Pour mixture over chicken and leave to marinate in the fridge for 10 mins.
  5. Bake chicken for 40-45 mins, basting halfway, until crisp, golden and cooked through.
  6. Blanch 300g broad beans in a pan of boiling water for 2 mins. Drain and double-pod, if you like.
  7. Mix beans with 325g sweetcorn, 250g halved cherry tomatoes and 1 finely chopped red chilli.
  8. Toss salad with 1 tbsp oil, 1 tbsp red wine vinegar and 15g torn fresh basil. Serve with chicken.

Peanut butter and jelly chicken with corn salad

Showing 1-10 of 10 items
Showing 1-10 of 10 items

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