Fragrant chicken traybake

1. 1

   Preheat the oven to 220C/200C Fan/Gas 7.

2. 2

   To make the sauce, mix all the ingredients together in a bowl.

3. 3

   Scatter the aubergine, peppers and onion into a large shallow roasting tin. Drizzle with 2 tablespoons of the oil and toss everything together. Pour over half of the sauce. Add the lime leaves and lemongrass to the tin and roast in the oven for 15 minutes.

4. 4

   Toss the chicken in the remaining tablespoon of oil and the sweet chilli sauce. Season with salt and freshly ground black pepper. Heat a large frying pan over a high heat until very hot. Add the chicken and brown quickly until sealed and golden, stirring constantly.

5. 5

   Remove the roasting tin from the oven and pour over the remaining sauce. Place the chicken on top and return to the oven for about 15 minutes, or until cooked through.

6. 6

   Transfer the chicken onto a plate. Stir the spinach and Thai basil into the sauce and vegetables in the tin and allow the spinach to wilt (you might need to warm the tray gently over the hob).

7. 7

   Serve the traybake with rice.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.