Peanut Butter & Coconut Chicken Traybake with Cucumber Salad Recipe
This Peanut Butter & Coconut Chicken Traybake is a vibrant and flavorful dish featuring tender, skin-on chicken thighs roasted with a rich and creamy peanut and coconut sauce. Infused with aromatic spices like turmeric, coriander seeds, and ginger, it offers a perfect balance of warmth and a subtle kick from chili flakes. Served alongside a refreshing cucumber salad dressed with lime and chili, this meal is an easy, satisfying one-pan dinner that’s perfect for a weeknight or casual gathering.
- Prep Time: 15 minutes plus 1 hour marinating time (optional)
- Cook Time: 33 minutes total (15 minutes initial roasting + 15-18 minutes with sauce)
- Total Time: 1 hour 48 minutes (including marination), or 48 minutes without marination
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (Asian-inspired)
Ingredients
Scale
Chicken and Spices
- 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
- 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 (divided)
- ½ red chilli, finely sliced (divided)
- 10g coriander leaves, plus extra for garnish
- Salt, to taste
To Serve
- Salted peanuts, for garnish
- Cooked white rice, as desired
Instructions
- Marinate the chicken: Place the chicken thighs in a large bowl. Add the spring onions, grated ginger, and garlic. Sprinkle in 1 teaspoon of turmeric, chilli flakes, and coriander seeds. Season well with salt and freshly ground black pepper. Mix thoroughly to coat all pieces evenly. For best flavor, chill the mixture for 1 hour if time permits.
- Preheat oven: Set the oven to 220°C (200°C fan) or gas mark 8 to prepare for roasting.
- Initial roasting: Arrange the chicken and spring onions in a deep roasting tin and place in the hot oven. Roast for 15 minutes, allowing the skin to start crisping and the flavors to develop.
- Prepare the peanut sauce: While the chicken roasts, whisk together the crunchy peanut butter, coconut milk, soy sauce, and the remaining ¼ teaspoon turmeric in a bowl. Season lightly with salt and pepper to balance the flavors.
- Bake with sauce: Remove the roasting tin from the oven and carefully pour the prepared peanut sauce over the chicken and spring onions. Return the tin to the oven and continue roasting for an additional 15-18 minutes, or until the chicken is cooked through, golden, and the sauce has thickened and is bubbling.
- Make cucumber salad: In a separate bowl, combine the cucumber chunks with lime juice and zest, sliced red chilli, and coriander leaves. Season with salt, toss well, and refrigerate until ready to serve to keep it crisp and fresh.
- Finish and serve: Once the chicken is fully cooked, scatter extra coriander leaves, salted peanuts, and finely sliced red chilli over the top. Squeeze the remaining lime juice over the dish. Serve the traybake alongside plenty of steamed white rice and the chilled cucumber salad for a complete meal.
Notes
- For a spicier kick, increase the amount of chilli flakes or fresh chilli as preferred.
- To save time, the chicken can be marinated overnight for deeper flavor infusion.
- Use skin-on chicken thighs for best texture; skin crisps nicely during roasting.
- Serve with jasmine or basmati rice to complement the creamy sauce.
- Ensure to deseed the cucumber to avoid excess moisture in the salad.
Keywords: peanut butter chicken, coconut chicken, traybake, roasted chicken thighs, cucumber salad, Asian-inspired dinner, easy chicken recipes
