Coconut rice
A make-ahead basmati side dish with mild coconut flavours. Delicious served alongside curries at a party
Baked peanut chicken with carrot & cucumber salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
For the peanut chicken
- 2 tbsp crunchy peanut butterwith no added sugar
- 1 garlic clovefinely grated
- ½ tsp ground cumin
- ½ tsp coriander
- ½ tsp smoked paprika
- 1 medium egg
- 2 skinless chicken breastsfillets
For the salad
- 1 tbsp cider vinegar
- 1 tsp rapeseed oil
- 2 large handfuls salad leaves
- 10cm piece cucumberhalved and sliced
- 1 carrotcoarsely grated
- 1 banana shallothalved and sliced
- good handful corianderchopped (optional)
Nutrition: per serving
- kcal321low
- fat14g
- saturates3g
- carbs8g
- sugars6g
- fibre4g
- protein39g
- salt0.5g
Method
step 1
Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Put the peanut butter, garlic, spices and egg in a small bowl and whisk with a fork until blended. Add the chicken, one piece at a time, turning them in the mixture until coated, then place on the baking tray. Any mix left over in the bowl can be put on top of the chicken. Bake for 20 mins until the coating is firm and the chicken is tender.
step 2
Mix the vinegar and oil in a bowl then add the salad leaves, cucumber, carrot, shallot and coriander, if using. Mix and serve with the chicken.
