Jamie Oliver recipes

Thai red chicken and squash tray

  1. Preheat the oven to gas 6, 200°C, fan 180°C
  2. Carefully quarter a 1kg butternut squash lengthways, deseed and cut into 3cm chunks
  3. Tip into a large roasting tray, along with 6 free-range chicken thighs
  4. Season lightly with sea salt, add 1 heaped tbsp Thai red curry paste. Mix everything together
  5. Roast for 45 mins, or until golden and cooked through
  6. When the time's up, remove the tray from the oven and pour in 400G tin light coconut milk
  7. Trim and finely chop a bunch of spring onions and ½ bunch fresh coriander (30G). Add to the tray
  8. Give everything a good mix, then roast for a further 15 mins while you cook the rice
  9. Fill 1½ builder's mugs with jasmine rice (450G) and tip into a pan, with 3 mugs of boiling water
  10. Cook with the lid off on a medium heat for 10 mins, or until all the water has been absorbed
  11. Meanwhile, halve a whole cucumber lengthways and scoop out and discard the watery seeds
  12. Cut into rough chunks and place in a bowl with a pinch of salt
  13. Finely grate in the zest from 1 lime and squeeze in the juice
  14. Mix with your hands. Finely chop the rest of the remaining coriander leaves and scatter a few over
  15. Slice 150G sugar snap peas in half lengthways and add to the tray for the last 2 mins
  16. Scatter the remaining coriander over the traybake
  17. Slice 1 lime into wedges for squeezing over, then serve with the cucumber salad and fluffy rice

Thai red chicken and squash traybake

Showing 1-8 of 8 items
Showing 1-8 of 8 items

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