Nadiya-花生醬雞肉烤盤菜

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Nut butters are so versatile, especially peanut, and whenever I run out, I just make my own. It’s cheaper and easier. And it can be used for much more than just breakfast, like in this peanut chicken traybake. You make enough here to keep a jar in your cupboard too.

用料  

Nadiya-花生醬雞肉烤盤菜的做法  

1. 製作花生醬，原料放入攪拌機混合，盛出待用。

2. 煮土豆丸子，漂浮立即撈出。

3. 雞腿肉切塊，放入蜂蜜，油，綠咖哩，花生醬和鹽，攪拌均勻。

4. 在拌好的雞腿肉中加入土豆丸子，西蘭花和洋蔥。攪拌均勻。

5. 200℃烤30分鐘，中途攪拌翻面一次。烤好後，撒上花生碎，香菜碎，擠上一點檸檬汁即可。

小貼士

Any leftovers can be frozen in a tub or freezer bag. You can always use a 100% nut butter and add half teaspoon of honey if you don't want to make your own. 可冷凍。花生醬部分，可用100%外售的花生醬加上1/2tsp蜂蜜混合代替。