THIS week I have two easy weekday meals for you.
Both are one pan recipes which I love.
They’re brilliant for those evenings in the freezer when you’re rushing to get a meal on the table after the school run.
My Thai Chicken Sheet Cake is a no-cook bag, meaning you put all the ingredients in a freezer bag, mix well, and then store it in the freezer for whenever you need it.
All you have to do if you want it is thaw and cook the bag.
Such a time saver.
Thai Chicken Sheet Cake (Serves 4)
Preparation time: 10 mins
Cooking time: 45 minutes
- 250ml coconut milk
- 2 heaped tbsp green Thai curry paste
- 1 tbsp fish sauce
- Squeeze 1 lime
- 1 tbsp frozen chopped cilantro
- 1 handful of fresh coriander, finely chopped
- 1 red onion, cut into thick pieces
- 1 red bell pepper, thickly sliced
- 1 green bell pepper, thickly sliced
- 6-8 chicken thighs with skin
In a large mixing bowl, combine coconut milk, Thai curry paste, fish sauce, lime juice, and cilantro.
Add the chopped onion, pepper and chicken and mix well.
Pour into a large reusable freezer bag.
Ready to freeze:
Lay the freezer bag flat in the freezer.
Ready to eat: Remove from the freezer and let thaw completely.
After defrosting, preheat the oven to 220°C/200°C fan/gas mark 7.
Remove the chicken thighs from the freezer bag and place skin-side down in an ovenproof dish.
Cook for 10 minutes, flip the chicken thighs and return to the oven for another 10 minutes.
Once golden brown, remove from the oven and transfer to a plate.
Pour the vegetables and sauce into the pan, then place the chicken thighs on top.
Reduce heat to 180°C/160°C fan/gas mark 4 and cook for 25 minutes.
Serve with rice and a good pinch of fresh coriander.
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https://www.the-sun.com/lifestyle/5710946/batch-ladys-recipe-thai-chicken-traybake/ Cook up a storm with the Batch Lady’s recipe for Thai Chicken Sheet Cake