In the first episode of Mary at 90: A Lifetime of Cooking on the BBC, Mary Berry presented three dishes from her latest cookbook. These comprised her reimagined cottage pie dish, her bread and butter pudding formula, which has remained unchanged for six decades, and this chicken traybake.
The recipe instructions stated: “This all-in-one chicken traybake is packed with aromatic Thai flavours, featuring coconut milk, red curry paste and lime. Serve with rice or a dressed salad for a vibrant midweek meal.” This dish serves four to six people, although it cannot be frozen, making it perfect for a supper party or family feast, according to the Express.
Method:
Preheat the oven to 220°C/200°C fan. To make the sauce, mix all the ingredients together in a bowl.
Scatter the aubergine, peppers and onion into a large shallow roasting tin. Drizzle with two tablespoons of the oil and toss everything together.
Pour over half of the sauce. Add the lime leaves and lemongrass to the tin and roast in the oven for 15 minutes.
Toss the chicken in the remaining tablespoon of oil and the sweet chilli sauce. Season with salt and pepper.
Heat a large frying pan over high heat until very hot. Add the chicken and brown quickly until sealed and golden, stirring constantly.
Remove the roasting tin from the oven and pour over the remaining sauce. Place the chicken on top and return to the oven for about 15 minutes, or until cooked through.
Transfer the chicken onto a plate. Stir the spinach and Thai basil into the sauce and vegetables in the tin and allow the spinach to wilt.
Serve the traybake immediately with rice and enjoy.
