Cook up a storm with the Batch Lady’s recipe for Thai chicken traybake

THIS week I’ve got two easy midweek meals for you.

Both are one-pan recipes, which I love.

They are brilliant to have in the freezer for those evenings when you are rushing after the school run to get a meal on the table.

My Thai chicken traybake is a no-cook bag, meaning you add all the ingredients to a freezer bag, mix well and then store in the freezer for whenever you need.

All you have to do when you want it is defrost the bag and cook.

Such a time-saver.

Thai Chicken Traybake (Serves 4)

Prep time: 10 mins

Cook time: 45 mins

YOU NEED:

• 250ml coconut milk
• 2 heaped tbsp green Thai curry paste
• 1 tbsp fish sauce
• Juice 1 lime
• 1 tbsp frozen chopped coriander
• 1 handful fresh, finely chopped coriander
• 1 red onion, chopped into thick chunks
• 1 red pepper, chopped into thick slices
• 1 green pepper, chopped into thick slices
• 6-8 skin-on chicken thighs

METHOD:

In a large mixing bowl, add the coconut milk, Thai curry paste, fish sauce, lime juice and coriander, and mix.

Add in the chopped onion, pepper and chicken, and mix well.

Pour into a large reusable freezer bag.

Ready to freeze:

Place the freezer bag flat in the freezer.

Ready to eat: Remove from the freezer and leave to fully defrost.

Once defrosted, preheat the oven to 220C/200C 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, turn the chicken thighs over, and place them back in the oven for a further 10 minutes.

Once golden, remove from the oven and transfer to a plate.

Pour the veggies and sauce into the pan, then place the chicken thighs on top.

Reduce the heat to 180C/160C fan/gas mark 4 and cook for 25 minutes.

Serve with rice and a good sprinkle of fresh coriander.

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