Thai Chicken Traybake
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Serves: 4
Ingredients:
4 tablespoons Vita Coco Coconut Oil
490g/17 oz bag diced butternut squash, sweet potato and onion (I used Tesco Soup Mix.)
1 large aubergine (or 2 small ones), cut into 1cm cubes
6 red Bellafina peppers, cut into 1cm pieces
Salt and pepper
2 tablespoons red Thai curry paste (I used Thai Taste.)
800g/28 oz skinless, boneless chicken thighs
2 tablespoons fresh coriander, chopped finely
300g/10 oz basmati or jasmine rice to serve
Method:
Preheat your oven to 200C/400F.
Put 2 tablespoons Vita Coco Coconut Oil in a large roasting tray and put the tray in the oven to heat up. Meanwhile prepare your vegetables.
When the oven has reached 200C/400F, remove the roasting tray from the oven and add the chopped onion, butternut squash, sweet potato, aubergine and red peppers. Sprinkle over a little salt and pepper. Stir thoroughly to coat the vegetables in the coconut oil. Put the roasting tray back in the oven and roast for 10 minutes.
Next, melt the remaining 2 tablespoons of Vita Coco Coconut Oil in a small saucepan (or microwave) until liquid but not bubbling. Take the coconut oil off the heat and add the 2 tablespoons of red curry paste. Stir thoroughly. Spread this paste evenly all over the chicken thighs.
After the vegetables have been roasting for 10 minutes, remove the tray from the oven and give the vegetables a stir. Then place the chicken thighs on top and put the roasting tray back in the oven for a further 30 minutes.
Ten minutes before the chicken is ready, cook rice according to packet instructions / your own preferences.
When the chicken thighs have been in the oven for 30 minutes, cut into one to check it is thoroughly cooked (if not, return to the oven for 5-10 minutes until the chicken is cooked through), then remove the tray from the oven and sprinkle over the chopped coriander.
Serve with basmati or jasmine rice and a glass of Gewurztraminer or Riesling.
Slightly adapted from easypeayfoodie.com