Mary Berry's Thai chicken traybake offers a delicious and effortless culinary solution, ideal for weekend dining when time is precious. This vibrant dish is prepared entirely in a single pan, significantly reducing post-meal cleanup and allowing more leisure time. With a preparation and cooking time of just 30 minutes, it's a speedy yet satisfying option for those seeking to maximise their well-earned break.
Aromatic and Flavourful Creation
Featured in her latest cookbook, Mary 90, this recipe is described as an aromatic and flavourful all-in-one dish. It combines high-protein chicken with a colourful array of vegetables, including fresh peppers, aubergine, spinach, and onion, making it a nutritional powerhouse. The Express highlights its health benefits, noting the medley of vibrant veggies that add both texture and vitamins.
Recipe Details and Ingredients
The recipe notes emphasise serving it with rice or a dressed salad for a complete meal. Unlike some of Berry's other dishes, this traybake is best enjoyed fresh and not recommended for freezing or refrigeration. Here's a breakdown of the ingredients and method to recreate this culinary delight at home.
Ingredients for the Traybake:
- One large aubergine, sliced into half moons
- Two peppers, deseeded and sliced into large pieces
- One large onion, sliced
- Three tbsp sunflower oil
- Three dried lime leaves
- One large stick of lemongrass, bashed
- Three large chicken breast fillets, each sliced in half
- Two tbsp sweet chilli sauce
- 150g baby spinach leaves
- Small bunch of Thai basil, chopped
Ingredients for the Sauce:
- 400ml can coconut milk
- Two tbsp Thai red curry paste
- Two garlic cloves, crushed
- Two tsp freshly grated ginger
- Juice of a lime
- Two tsp fish sauce
- Two tbsp sweet chilli sauce
Step-by-Step Cooking Method
- Preheat the oven to 220°C/200°C Fan/Gas 7. Combine all the sauce ingredients in a bowl.
- Spread the aubergine, peppers, and onion across a large shallow roasting tin. Drizzle over two tablespoons of the oil and mix thoroughly. Add half the sauce, then incorporate the lime leaves and lemongrass before placing in the preheated oven for 15 minutes.
- Coat the chicken in the remaining oil and sweet chilli sauce, seasoning generously. Heat a large frying pan over high heat until hot. Add the chicken and sear rapidly until sealed and golden all over, stirring continuously.
- Remove the roasting tin from the oven and pour in the remaining sauce. Place the chicken on top and return to the oven for approximately 15 minutes, or until the chicken is thoroughly cooked.
- Transfer the chicken to a serving plate. Fold the spinach and Thai basil into the sauce and vegetables in the tin and gently reheat on the hob until the spinach has wilted. Serve immediately with rice.
Why This Recipe Stands Out
Mary Berry has shared numerous recipes over her career, but her traybakes remain particularly popular due to their simplicity and robust flavours. This Thai-inspired version is a testament to her culinary expertise, offering a fragrant and vibrant meal that requires minimal effort. With warmer weather on the horizon, this dish provides a perfect balance of ease and taste, ensuring you can enjoy a gourmet experience without spending hours in the kitchen.
