Peanut Butter & Coconut Chicken Traybake with Cucumber Salad Recipe
This vibrant Peanut Butter & Coconut Chicken Traybake combines tender, golden roasted chicken thighs with a rich, creamy peanut and coconut sauce. Infused with aromatic spices like turmeric and coriander seeds, the dish is complemented by a fresh, zesty cucumber salad with lime and chilli, creating a perfect balance of flavors and textures. Served alongside fluffy white rice, this one-pan meal is easy to prepare and packed with delightful Southeast Asian-inspired tastes.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Total Time: 1 hour 48 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Southeast Asian-inspired
Ingredients
Scale
Chicken and Marinade
- 4 skin-on, bone-in chicken thighs
- 6 spring onions, chopped into thirds
- 15g ginger, peeled and finely grated
- 1 garlic clove, finely grated
- 1 ¼ tsp ground turmeric (divided)
- ½ tsp chilli flakes
- 1 tsp coriander seeds
- Salt and freshly ground black pepper, to taste
Peanut Sauce
- 4 tbsp crunchy dark roast peanut butter
- 400ml can coconut milk
- 1 tbsp soy sauce
- Remaining ¼ tsp ground turmeric
- Salt and freshly ground black pepper, to taste
Cucumber Salad
- 1 cucumber, peeled in stripes, deseeded and cut into chunks
- 1 lime, zested and juiced
- ½ red chilli, finely sliced
- 10g fresh coriander leaves, picked
- Salt and freshly ground black pepper, to taste
Garnish and Serving
- Fresh coriander leaves
- Salted peanuts
- ½ red chilli, finely sliced
- Juice of 1 lime
- Cooked white rice, to serve
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken thighs with the chopped spring onions, grated ginger, grated garlic, 1 teaspoon of ground turmeric, chilli flakes, and coriander seeds. Season generously with salt and freshly ground black pepper. Mix thoroughly to coat the chicken in the spices. For best flavor, cover and chill for 1 hour if time permits.
- Preheat and Start Roasting: Preheat your oven to 220°C (200°C fan)/Gas mark 8. Transfer the chicken and spring onions into a deep roasting tin, spreading them evenly. Roast in the preheated oven for 15 minutes to start browning the chicken.
- Prepare the Peanut Sauce: While the chicken roasts, whisk together the crunchy dark roast peanut butter, coconut milk, soy sauce, and the remaining ¼ teaspoon ground turmeric in a bowl. Season lightly with salt and freshly ground black pepper.
- Add Sauce and Continue Roasting: After the initial 15 minutes, carefully remove the roasting tin from the oven. Pour the prepared peanut sauce evenly over the chicken and spring onions. Return the tin to the oven and roast for an additional 15 to 18 minutes, or until the chicken is golden, fully cooked through, and the sauce has reduced and is bubbling.
- Make the Cucumber Salad: While the chicken finishes cooking, combine the cucumber chunks with lime juice and zest, finely sliced red chilli, and fresh coriander leaves in a bowl. Season with salt and freshly ground black pepper. Toss well and keep chilled until serving.
- Garnish and Serve: Once the chicken is cooked, sprinkle over extra coriander leaves, salted peanuts, and finely sliced red chilli for added texture and heat. Squeeze additional lime juice over the finished dish. Serve the peanut and coconut chicken with plenty of cooked white rice and the refreshing cucumber salad on the side.
Notes
- For a spicier dish, increase the amount of chilli flakes or add more fresh chilli to the cucumber salad.
- You can substitute chicken thighs with chicken drumsticks or breasts, but cooking times may vary.
- Using crunchy peanut butter adds a pleasant texture to the sauce; smooth peanut butter can be used but will alter the consistency slightly.
- This dish can be made ahead by marinating the chicken overnight to deepen the flavors.
- To make the cucumber salad extra crisp, chill it in the refrigerator for at least 30 minutes before serving.
Keywords: chicken traybake, peanut butter chicken, coconut milk sauce, cucumber salad, easy chicken recipe, one-pan meal, roasted chicken thighs, Southeast Asian flavors
