Galangal is similar to ginger but provides a sharper, slightly peppery flavour. This jar of paste means no peeling or chopping, so this sweet, salty and spicy dressing is a cinch to whip up.
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Preheat the oven to 200ºC, gas mark 6. Mix the oil, galangal paste, honey, fish sauce, soy and chilli flakes together in a small bowl.
Put the chicken, sweet potatoes and garlic into a large roasting tin in a single layer. Drizzle with ½ the dressing and toss everything together. Ensure the chicken is skin-side up and roast for 30 minutes, turning the potatoes halfway through.
Remove the garlic and squeeze it into the small bowl of dressing. Whisk to combine. Add the pak choi to the tray and sprinkle with a little water to help it steam, then drizzle with the remaining dressing. Return the tray to the oven for 8-10 minutes more, until the pak choi has wilted and the chicken is cooked through, the juices run clear and no pink meat remains.
You can try this traybake with white fish instead of chicken. Add to the tray with the pak choi, drizzle both with the remaining dressing and bake until cooked through.
Typical values per serving when made using specific products in recipe
Energy | 2,159kJ/ 518kcals |
|---|---|
Fat | 30g |
Saturated Fat | 6.6g |
Carbohydrates | 32g |
Sugars | 25g |
Fibre | 4.9g |
Protein | 27g |
Salt | 1.5g |
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