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Sticky Glazed Chicken & Beetroot Tray Bake

Sticky Glazed Chicken & Beetroot Tray Bake

Prep Time

45 min

Cuisine

Fusion

This sticky tray bake is packed with British chicken thighs, vibrant beetroot, crispy potatoes and butter beans. You'll pour over a zingy tamarind, orange and ginger glaze, then bake. Tray-licious!

Prep Time

45 min

Cuisine

Fusion

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Orange
1 orange
cooked-beetrot-4
250g cooked beetroot
garlic-clove
1 garlic clove
fresh-ginger
15g fresh root ginger
Spring-onion
3 spring onions
British Chicken thigh fillets x4 2
320g British chicken thighs
chilli flakes 3.18
1/2 tsp dried chilli flakes
honey-pot
1 honey pot (25g)
chicken stock cube (new 5/18)
1 Knorr chicken stock cube †
Tamarind
1 tamarind paste sachet (15g)
Potatoes
1 white potato
Butter-beans
1 can of butter beans (400g)
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 orange
  • 250g cooked beetroot
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 spring onion
  • 320g British chicken thighs
  • 1/2 tsp dried chilli flakes
  • 1 honey pot (25g)
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1 tamarind paste sachet (15g)
  • 1 white potato
  • 1 can of butter beans (400g)
Typical Values per 100g per serving
Energy 433 kJ
103 kcal
2430 kJ
576 kcal
Fat
of which saturates
2.8 g
0.8 g
15.6 g
4.3 g
Carbohydrate
of which sugars
11.3 g
5.1 g
63.7 g
28.7 g
Fibre 1.4 g 7.9 g
Protein 7.9 g 44.1 g
Salt 0.55 g 3.08 g
*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.
Ingredients contain
1 orange
orange
250g cooked beetroot
cooked beetroot
1 garlic clove
garlic
15g fresh root ginger
ginger
1 spring onion
spring onion
320g British chicken thighs
chicken thigh meat (100%)
1/2 tsp dried chilli flakes
dried chilli flakes
1 honey pot (25g)
blossom honey
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
1 tamarind paste sachet (15g)
light brown soft sugar, tamarind concentrate, ginger puree, garlic puree, water, green jalapeno chilli puree,orange juice concentrate, cornflour, salt, citric acid, potassium sorbate
1 white potato
potato
1 can of butter beans (400g)
Butter beans, water, antioxidant: ascorbic acid
Allergens
  • Allergens highlighted by † (celery)

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 200°C/ 180°C (fan)/ 395°F/ Gas 6

Drain the beetroot in a colander over the sink

Chop the beetroot into quarters

Cut the potato[es] (skins on) into small bite-sized pieces

2

Season the chicken thighs on both sides with a pinch of salt and pepper

3

Add the chicken thighs, beetroot quarters and chopped potatoes to a baking tray

Tip: Cooking for 4? Use 2 trays!

Drizzle everything with olive oil, season with a generous pinch of salt and put the tray in the oven for 15 min

4

Meanwhile, boil a kettle

Peel (scrape the skin off with a teaspoon) and finely grate the ginger

Peel and finely grate the garlic

Slice the orange[s] in half

5

Dissolve the Knorr chicken stock cube[s] in 150ml [260ml] boiled water

Add the grated ginger, garlic, tamarind paste, honey and the juice of the orange[s]

Give everything a good stir – this is your sticky orange & tamarind sauce

6

Trim, then slice the spring onions into thirds

Drain and rinse the butter beans

7

Once everything's been cooking for 15 min, remove the tray from the oven and add the butter beans and spring onion thirds

Pour over the sticky orange & tamarind sauce and sprinkle over half the dried chilli flakes (can't handle the heat? Go easy!)

Return the tray to the oven for 18-20 min or until the chicken is cooked through (no pink meat!) and everything's golden

8

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Serve the sticky glazed chicken & beetroot tray bake

Sprinkle over the remaining dried chilli flakes (not a fan of spice? Just add a little!)

Scrape up any remaining sauce and drizzle it all over

Enjoy!

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