For this tempting tray bake you'll marinate chicken thighs in a teriyaki-inspired sauce, then bake till tender with red onion and broccoli. You'll use the remaining marinade to make a tangy sauce to drizzle over. Serve with basmati rice, spring onion and sesame seeds. (Dairy-free: see our FAQs for details).
Prep Time
40 min
Cuisine
Indonesian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
Cut the lime[s] in half
2
Combine the chopped ginger and garlic with the soy sauce, honey and juice of 1/2 [1]limein a small bowl – this is your marinade
Add the chicken thighs to the marinade and give it a good mix up
Set aside until step 5
3
Meanwhile, chop the broccoli into 6 [12] wedges
Peel and chop the red onion[s] into wedges
4
Add the red onion and broccoli wedges to a baking tray (or two!)
Drizzle with vegetable oil and season with a pinch of salt
Add the marinated chicken thighs to the tray (save the remaining marinade for later)
Put the tray in the oven and cook for 15-20 min or until everything is starting to brown
5
Meanwhile, add the basmati rice and 300ml [600ml]cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
6
Meanwhile, add 2 tbsp [4 tbsp]water to the remaining marinade and give it a good mix up
Once the chicken and vegetables are starting to brown, reduce the heat to 160°C/ 140°C (fan)/ 325°F/ Gas 3
Add the remaining marinade to the tray and cook for a further 10 min or until everything is cooked through (no pink meat!) and the marinade has reduced slightly
7
Meanwhile, trim, then slice the spring onions finely
8
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