Peanut butter and jelly chicken with corn salad recipe
Peanut butter and jelly is an American favourite – try a new twist on this nutty-sweet flavour combination with this marinated chicken thigh recipe. Chilli adds a little kick to the marinade and the fresh sweetcorn salad makes a satisfyingly simple side. Ready in an hour, this dairy- and gluten-free recipe is the perfect family dinner.
See method- Serves 4
- 5 mins to prepare and 45 mins to cook, plus 10 mins marinating
- 508 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 600g pack chicken thigh fillets
- 3 tbsp Stockwell & Co. crunchy peanut butter
- 3 tbsp redcurrant jelly
- 1 tbsp sweet chilli dipping sauce
- 2 tbsp olive oil
- 300g frozen broad beans
- 325g tin sweetcorn in water, drained
- 250g pack cherry tomatoes, halved
- 1 red chilli, finely chopped
- 1 tbsp red wine vinegar
- 15g fresh basil, leaves roughly torn
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Shop ingredientsEach serving contains
- Energy
- 2125kJ 508.0kcal
- Fat
- 29g
- Saturates
- 6g
- Salt
- 0.6g
- Sugars
- 17g
of the Reference intake
Carbohydrate 25.4gProtein 37.2gFibre 7.5g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C and line a shallow baking tray with nonstick baking paper. Put the chicken on the lined baking tray. Mix the peanut butter with the redcurrant jelly, sweet chilli sauce and 1 tbsp oil. Pour over the chicken and leave to marinate in the fridge for 10 mins.
- Bake the chicken for 40-45 mins until crisp, golden and cooked through, basting halfway through.
- Meanwhile, blanch the broad beans in a pan of boiling water for 2 mins. Drain and double-pod, if you like, then mix with the sweetcorn, tomatoes and chilli. Toss with the remaining oil, the vinegar and basil. Serve with the chicken.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
