Chicken & Garlic Rice Traybake with Herby Slaw
Ingredients
- boneless skinless chicken thigh
- soy sauce
- honey
- 5chinese
- fresh ginger
- garlic clove
- spring onion
- basmati rice
- chicken stock
- sugar snap pea
- carrot
- lime
- sesame seeds
- fresh coriander
Directions
- 1
Preheat the oven to fan 180°C. Bash the garlic, trim and thinly slice the ginger and spring onions. Wash the rice until the water runs clear.
- 2
Add the soy sauce, honey, 5-spice and bashed garlic into a bowl. Mix the chicken thighs through until coated.
- 3
Place an oven-proof frying pan over medium heat with a drizzle of oil (if you don’t have one you can transfer the dish into a baking tray before roasting). Once hot, add the chicken, and sear on one side (keep the chicken marinade). Transfer to a plate.
- 4
Add the spring onions whites and ¾ of the greens along with the ginger into the empty pan. Stir-fry until softened and fragrant, 1-2 mins. Tip the rice in with the chicken stock. Let it come to a boil, place a lid on and turn the heat down to low for 10 mins.
- 5
Uncover, place the chicken thighs on top, seared side up, and drizzle over the marinade. Place the lid back on, and transfer into the oven for 10 mins. Then, remove the lid and leave it in the oven for another 7-10 minutes, until the chicken is fully cooked and starting to char in places.
- 6
Meanwhile, trim and finely slice the sugar snap peas, slice the carrots into thin matchsticks, pick the coriander leaves and thinly slice the stems. Toss them all together with the sesame seeds. Right before serving, drizzle over some olive oil.
- 7
Once the chicken is cooked, remove the pan from the oven. Transfer the chicken to a board and let the rice rest for 5-10 mins before fluffing.
- 8
Once your chicken and rice are rested, slice the chicken. Share the rice in boxes or bowls. Add the chicken on top. Serve with the slaw and dress it with a wedge of lime.
Chicken & Garlic Rice Traybake with Herby Slaw
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About this Recipe
Craving a flavorful, fuss-free dinner that won't break the bank? This gorgeous Chicken & Garlic Rice Traybake with Herby Slaw delivers an incredibly easy, garlicky meal that will become your new weeknight favorite. You'll love the sheer simplicity of this one-pan wonder, where tender chicken thighs and aromatic basmati rice cook together, absorbing all the savory-sweet notes of soy, honey, and fresh ginger. Its genius lies in minimizing cleanup while maximizing robust, well-balanced flavors that come alive with every forkful. Prepare for a truly comforting and aromatic dinner experience that delights the senses. The boneless, skinless chicken thighs emerge from the oven wonderfully tender, coated in a rich, sticky glaze that's deeply infused with garlic and ginger. This savory goodness permeates the fluffy basmati rice, which cooks to perfection right alongside the chicken. To balance the richness, a vibrant herby slaw, bursting with the freshness of lime and fresh coriander, offers a delightful crunch and bright counterpoint. It's a satisfying, wholesome dish that feels special, yet is effortlessly put together. This traybake is wonderfully versatile! Swap the sugar snap peas and carrots for other quick-cooking vegetables like broccoli florets, bell peppers, or even asparagus spears. For a vegetarian option, firm tofu or hearty chickpeas could replace the chicken, absorbing the delicious marinade. If fresh ginger isn't available, a good quality ginger paste can be substituted in a pinch, or you can add a touch of dried ginger powder to the marinade, though the fresh variety truly shines. This Chicken & Garlic Rice Traybake is perfect for a busy weeknight dinner or a casual gathering where you want impressive flavors with minimal effort. Serve it straight from the tray, ensuring each plate gets a generous helping of the sticky chicken, flavorful rice, and the refreshing, zesty slaw.