by Martha Collison
A quick to prepare traybake which brings vibrant flavours to the chicken and rice-based dish.
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Make the marinade by mixing together the peanut butter, lime juice and zest, mango chutney, chopped chilli and oil. Add the chicken pieces, toss to coat, then cover and chill for a few hours, or preferably overnight.
Preheat the oven to 200 degrees C, gas mark 6. Tip the rice into a large roasting tin and add the stock and half the coriander. Stir to combine, then scatter over the mango chunks.
Nestle the marinated chicken on top of the rice. Swill out the bowl containing any remaining marinade with 100ml cold water and pour into the side of the roasting dish, taking care not to wash the marinade off the chicken pieces.
Cover the dish tightly with foil and bake for 30 minutes, then remove the foil and bake for a further 30-40 minutes uncovered until the rice is cooked through and the chicken is cooked through with no pink meat and the juices run clear. The rice on the top will be crisp in texture, and the rice underneath should be tender.
Fluff up the rice with a fork, sprinkle the top with chopped peanuts and the remaining coriander and serve immediately with lime wedges to squeeze over.
Typical values per serving when made using specific products in recipe
Energy | 3,309kJ/ 790kcals |
|---|---|
Fat | 37g |
Saturated Fat | 7.6g |
Carbohydrates | 67g |
Sugars | 12g |
Fibre | 6.9g |
Protein | 42g |
Salt | 1g |
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