Hi everyone! Today I am sharing a delicious recipe for Easy Chicken Thighs in Peanut Sauce with Green Beans. This is an all in one dish which bakes on one baking sheet.
I adapted the recipe from one found in the cookery book, The Ultimate One Pan Oven Cookbook, by Julia Konovalova from the blog Imagelicious. That's a great little book containing recipes for complete meals using just a sheet pan, Dutch oven, roasting pan, etc.
I have only had it for a few days, but I have already been inspired by it. This was one of the first recipes in the book which caught my eye. I adapted it a tiny bit by downsizing it and switching things out a tiny bit.
The chicken is perfectly cooked and deliciously coated in a lush peanut sauce which borrows somewhat from Thai flavors. The green beans end up crispy tender. All you need to do is to cook some rice on the side.
As you can see the chicken and beans cook together on a baking sheet and you can be cooking your rice at the same time, (I cook mine in a microwave rice cooker from Pampered Chef), and you can have your whole meal ready to eat in half an hour, no more, no less.
I simply adore the flavors of Peanut Sauce. It is one of my favorite things to eat. This one is a tad bit spicy, but you can adjust it as you need to.
WHAT YOU NEED TO COOK PEANUT SAUCED CHICKEN THIGHS AND GREEN BEANS
Basically you should have everything in your store cupboard and larder. You may need to bring in the fresh ingredients.
- light olive oil (This is the one that is lighter in colour not extra virgin)
- smooth peanut butter (I used Kraft smooth)
- fresh lemon juice
- orange juice
- liquid honey
- soy sauce (I used Kikkoman)
- Sriracha sauce (You can adjust as per taste. I did use the full amount)
- boneless, skinless chicken thighs (trim off any fat that is obvious)
- fresh whole green beans (trim off the stem end)
- salt and black pepper to taste
I have always favored Kikkoman soy sauce. Even in the UK. Its not the #1 soy sauce in North America for nothing. Its brewed, aged and has a delicious umami taste.
I also find it to be less salty than other brands. I have not been paid to say any of this. I just like to share what I like and what works well for me.
My favorite peanut butter is Skippy, but I have been unable to find that here where I live, oddly enough. I make do with the next best thing, which is Kraft.
Do you remember getting peanut butter when you were a child with a peanut in top of the jar? I am not sure what brand that was. We children used to fight over the peanut, lol. I think actually it was called Squirrel Peanut Butter.
HOW TO MAKE PEANUT SAUCED CHICKEN THIGHS AND GREEN BEANS
I love LOVE recipes like this. Beautiful flavors and no fuss no muss. With everything cooking on the one pan there is not much to clean up, especially if you line your pan with aluminum foil!
Probably the hardest part of this whole recipe is getting all of the sauce ingredients to whisk together smooth. I use a small wire whisk.
It looks just like this. I have four of them and I use them all the time. They do a fabulous job and I would never be without them now! Two of mine are silicone coated which means they don't scratch non-stick pans.
If you can get your hands on these, I highly recommend. I brought mine over with me from the UK. What can I say? I like what I like!
I warmed my peanut butter in the microwave which helped a lot. It may look for a time like the mixture for the sauce is never going to smooth out, but trust me it will.
Just persevere and keep whisking. It will look lumpy and then all of a sudden as if by magic, it comes together and is smooth and lush.
You need to coat your chicken on both sides with this and then place the chicken in the middle of your foil lined baking tray. I put the chicken onto the tray, bottom side up and flattened out, spread it with half of the sauce, then flipped it over and spread the top with the other half of the sauce.
The green beans get tossed together with a bit of oil, salt and pepper. If I make them again I will cut the amount of oil in half yet again. Just saying. These get put onto the baking tray with the chicken.
The whole lot then gets baked in a hot oven (425*F/220*C) for half an hour to perfection. The chicken stays nice and moist and is finger-licking coated, the beans are crispy tender. The whole thing is very yummilicious!
If you are a fan of peanut flavours you may also like these recipes:
Grilled Peanut Chicken - the chicken is marinated in a lush peanut sauce prior to grilling.
Peanut Sauced Easy Thai Noodles - Noodles and crisp vegetables in a tasty Thai peanut sauce.
Sweet and Sour Peanut Sauce - the perfect sauce for dipping things into. Delicious!!
Peanut Sauced Sesame Chicken - a beautifully flavored chicken stir fry.
This tasty all in one dish was very much enjoyed by myself and I am going to enjoy the leftovers as well.
I think I will turn them into a pea-nutty fried rice by using up some of my leftover cooked rice, and chopping up the beans and chicken. I will also add a few other vegetables.
Sounds delicious to me!
This dish today made for a really lovely supper. No fuss. No muss. Quick and easy to do. Little to clean up. Delicious flavors. I highly recommend!
Peanut Sauced Chicken Thighs and Green Beans (for Two)
Yield: 2
Prep time: 7 MinCook time: 30 MinTotal time: 37 Min
Delicious, sticky, moist, tender and filled with flavor. Just a tad bit on the spicy side but you can adjust as needed.
Ingredients
- 1 TBS light olive oil, divided
- 2 TBS smooth peanut butter
- 1 TBS liquid honey
- 1 TBS lemon juice
- 2 TBS orange juice
- 1 TBS soy sauce
- 1 TBS Sriracha sauce (or to taste)
- 4 boneless, skinless chicken thighs
- 1/2 pound (220g) fresh whole green beans, trimmed
- salt and black pepper to taste
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a medium baking tray (with a lip) with some aluminum foil and spray the foil. Set aside.
- Gently warm the peanut butter in a bowl for about 20 to 30 seconds in the microwave. Whisk in the honey, lemon juice, orange juice, soy sauce, 1/2 TBS of the oil, and sriracha sauce until smooth.
- Place the chicken thighs, flattened out, bottom side up, on the middle of the baking tray. Spread, drizzle half of the peanut sauce over top. Flip over to presentation side and spread, drizzle with the remaining half.
- Toss the beans together with the remaining oil and season lightly with salt and black pepper. Divide and place on both ends of the baking tray.
- Roast for 30 minutes, until the beans are crispy tender and the chicken is cooked through and glazed. (165*F/74*C) Divide onto two heated dinner plates and serve hot with some rice on the side, if desired.
When I first moved over to the UK in the year 2000 I was thinking I was moving to an English speaking country and that things would not really be all that different. Oh how wrong I was.
Nothing would ever be the same for the next 20 years! And I say that in the nicest possible way! It was not just the accent that was different. Things had totally different names and the foods and traditions were vastly different than what I had grown up and lived with throughout my whole life.
I have to say that I came to embrace and love everything and there are many, many things that I am missing and will continue to miss in the coming years. The UK really holds a special place in my heart and always will.
One thing which I loved and totally embraced were their Christmas foods and traditions! The Christmas Cake, Christmas Pudding and Mince Pies were only a very small part of it all!
I adored the Christmas dinner, with Christmas Crackers, funny hats, jokes around the table and all the fixings. The dishes served in some ways were very similar to what I was used to eating at Christmas in Canada, but at the same time very different!!
Nobody does Christmas like the British. The whole month is a beautiful feast for the eyes, ears and palate! I really miss it.
To that end I decided to cook myself a little mini Christmas Dinner in the British Tradition, sized perfectly for two, with turkey, roast potatoes, sausage stuffing balls, pigs in blankets, parsnips, sprouts and all the other trimmings!! Minus the crackers, party hats and jokes, sigh . . .
And the whole thing was cooked in pretty much an hour and a half and all on one tray for the most part! It was also delicious and very much enjoyed by myself. I am really going enjoy the leftovers today!
If you are only one or two and are up for it, or for trying something totally new this year follow along!
I had bought a couple of bone-in, skin-on split turkey breasts back in October. I cooked one then and I used one yesterday.
(source)
It weighed .588kg/1 1/4 pounds. The perfect size for just two people and took approximately 45 minutes according to the above chart.
To prepare it I placed it onto a baking sheet, patted it dry with some paper towels, rubbed it all over with butter, and seasoned it with salt, pepper and some Bell's seasoning.
I had preheated my oven to 375*F/190*C/gas mark 5. I popped it onto a foil lined baking sheet and added some potatoes for roasting at the side.
I used one large baking potato, which I had peeled and cut into large chunks. I par-boiled these chunks for 5 minutes in boiling water and then drained them really well, returned them to the saucepan. Banged them about a little bit, drizzled with about 1 TBS of oil, turning them to coat them.
These then got added to the end of the baking tray and I popped the whole thing into the oven.
While that was roasting, I got on with the business of preparing the remaining sides and turkey garnishes which is what the pigs in blankets and sausage stuffing balls, etc. are often called.
One thing you will note is that the British Christmas Dinner, or Christmas Lunch as it is also called is very heavy on the meat. Typically there is sausage meat in the stuffing and there are pigs in blankets (chipolata sausages wrapped in bacon) served on the side as a tasty garnish.
In fact you will often find that the turkey itself, if being roasted as a whole, will be blanketed with bacon strips to help to prevent the breast meat from drying out.
The stuffing is an easy one to make. I used Delia Smiths recipe from her book, Delia Smith's Complete Cookery Course, the classic edition, for Pork Sage and Onion stuffing.
Of course I had to cut it back substantially as the original made enough to stuff a 12 to 14 lb. turkey! I did not quite need that much!
Pork, Sage & Onion Stuffing
Yield: 2 - 3
This is a small portion designed to serve only a few people. It lacks none of the deliciousness of the full version!
Ingredients
- 1/2 a largish stale Ciabatta roll (70g) (The roll was 6 inches square in size)
- 2 fat banger sausages, skinned (about 1/3 pound/about 115g)
- 1/2 cooking onion, peeled and minced
- 1 TBS dried sage leaves
- salt and black pepper to taste
Instructions
- Make your bread into coarse crumbs. Place into a bowl along with the onion and sage and some seasoning. Mix together well and add about 2 TBS of hot water.
- Add the sausage meat and mix well together with your hands. The mixture should hold together well. If you find it is crumbly or falling apart, you can add a tiny bit more water or an egg yolk.
- Shape into balls using wet hands.
Once I had made the stuffing and shaped it into balls, I set them aside on a plate. It made about six 2 inch balls.
I then got on with making the pigs in blankets.
Pigs in Blankets
Yield: 2 - 3
This is a small portion designed to serve only a few people. It lacks none of the deliciousness of the full version!
Ingredients
- 6 chipolata sausages (in North American use breakfast sausage links)
- 3 slices of streaky smoked bacon, cut in half crosswise
Instructions
- Once you have cut your bacon in half crosswise, stretch each piece a bit and wrap one piece around each sausage link. Place onto the plate/oven tray seam side down.
These were also placed on a plate and then I popped the plate into the refrigerator to keep the meat chilled while I prepped the other vegetables.
I trimmed the brussels sprouts and cut them in half.
I peeled one carrot, one parsnip and a 1-inch thick slice of a small rutabaga/swede/turnip. I cut each vegetable into evenly sized batons/sticks, and then par-boiled them in some boiling water for about 5 minutes.
I then tossed them together with 1/2 TBS honey, 1/2 TBS melted butter and the finely grated zest of 1/2 unwaxed lemon. (Or a waxed one scrubbed in warm water. In any case I scrub my lemons anyways.)
I then removed the tray from the oven. I tested the breast meat and it was done. (Internal temp of 165*F/75*C. Note that if you cook it to just short of that (162/73), it will continue to cook while it rests and your meat won't be dried out.)
I set the meat aside, lightly tented and kept warm while the rest of the dinner cooked.
As you can see the potatoes are starting to get a nice golden crust on them. I flipped them over and then added the sausage balls, pigs in blankets and roasting vegetables to the tray, and increased the oven temperature to 400*F/200*C/ Gas mark 6.
I then returned the tray to the oven to cook at the higher temperature for about 35 minutes, flipping everything over halfway through the cook time.
While they were cooking I got on with making the gravy and cooking my brussels sprouts. I used my Perfect Gravy from Scratch recipe, and then steamed my brussels sprouts for about 5 minutes. (They were large and cut in half.) Those I cooked right at the last minute.
The stuffing balls and pigs in blankets were done when no longer pink inside and the vegetables were nicely caramelized as you can see.
You can also see how nice and crispy my roasted potatoes were.
Everything was simply cooked to perfection, and I wasn't long sitting down and enjoying my beautiful traditional British Christmas Dinner/Lunch for Two!!
TIMELINE FOR COOKING THE DINNER
- Place the turkey and prepped potatoes onto a foil lined baking tray. Put the turkey in about 1 1/2 hour prior to you wanting to serve the meal along with the parboiled potatoes for roasting, at 375*F/190*C/ gas mark 5.
- While they are cooking make your sausage stuffing and pigs in blankets. Prep any other vegetables needed.
- Remove the turkey about 45 minutes to one hour later. The exact time will depend on the size of your piece of meat. Remove it, tent and set aside to keep warm.
- Turn over your potatoes. Place the stuffing balls, pigs in blankets and prepped parsnips/carrots and swede the baking tray. Increase the oven temperature to 400*F/200*C/gas mark 6. Return the baking tray to the oven and cook for a further 30 to 35 minutes until everything is cooked through, golden brown and the vegetables are just beginning to caramelize.
- While the stuffing, etc. is cooking make your gravy and then steam your brussels sprouts at the last minute.
- Carve the turkey and serve.
And there you have it! The perfect Traditional British Christmas Dinner, perfectly sized for just two to three people from start to finish.
I have not included the dessert. Most people will have mince pies, Christmas Pudding, Christmas Cake and often a Trifle. You can find my recipe for a Traditional Christmas Trifle here. Its delicious and very traditional. It is also full sized.
For the smaller family I would cut recipe in half, but set it up in individual dessert glasses, You will have enough dessert for two days, but I don't think anyone will be complaining!
All in all this is a lovely meal. I really enjoyed it and am contemplating doing a full sized one for my family come Christmas time. My oldest boy is supposed to come over with his wife and two sons. I am not sure they would appreciate all the extras however, so I will ponder on that!
If you would like full sized recipes for the stuffing or anything else just ask and I will happily give them to you!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
If there is one thing my family loves more than almost anything on earth, except for Fish & Chips it is jam. We ADORE jam! We love it on our toast, over ice cream, in cakes, tarts, etc.
I would say it was our Scottish heritage, but my father is the real jam nut and he is French Canadian. Having said that, however, the Scots have always had a close tie to France. Mary, Queen of Scots, was brought up in France.
So jam is probably popular on both sides of the English Channel!
The Scottish do love their jam though and they love their coconut. These are some of the most popular tarts in Scotland. You will see them on offer in all of the bake shops.
They are just called Coconut Tarts there, but I like to call them Coconut & Jam Tarts. Whatever you call them, they are delicious!
One of my early ancestors, Boyd McNayr was born near Glasgow in the 1700's. He came to Canada as a young boy. His father was a soldier in the King's service named James.
He left Boyd in Halifax with friends at the tender age of 8 and left to do some soldiering duties. Not he, nor his ship, was ever seen or heard from again. Tragic really.
Boyd and his wife Rachel Beals started a settlement out in Springfield, Nova Scotia. They were built of strong stuff. All those early pioneers were. You can still go there and see their headstones. I am really proud of my pioneer heritage.
One of the favorite things I was able to do when I was in the UK was to travel to Scotland and Glasgow, as well as to the Highlands. It is a stunning, stunning country. If you ever get a chance to go, take it, don't pass it by!
Back to the tarts. These are quite simply fabulous. Crisp buttery pastry, with a raspberry jam filling and sweet coconut macaroon topping. They are incredibly moreish.
Especially enjoyed with a nice hot cuppa. Today I opened day four from my Tea Advent calendar and enjoyed it in my new Susan Branch Winter Mug. I have wanted one of those mugs for years so when I saw that they were back in stock, I snapped one up.
WHAT YOU NEED TO MAKE SCOTTISH COCONUT & JAM TARTS
Simple store cupboard ingredients for the most part. Nothing more, nothing less. If you keep frozen tart shells in the freezer, you will never be very far away from making these.
- 12 unbaked tart shells (you can make your own from scratch if you like, I used the Tenderflake frozen ones.)
- raspberry jam (I used seedless today)
- shredded unsweetened coconut
- butter (I used salted. Most of the time that is all I have in my fridge)
- 1 large egg (I only use free range)
- sugar (I used granulated white sugar)
- vanilla extract (I only use pure vanilla extract)
I never saw flaked coconut the whole time I lived over there. It just wasn't available. I sometimes would bring some back from Canada when I visited home, and could often get it at an American supply warehouse, when it was in stock.
It often was sold out.
The tart shells I used are by Tenderflake, and come frozen in sets of 12. They are about 3 inches in diameter and work perfectly for this recipe.
I only ever use large eggs, unless otherwise specified and always free range. I will not support an inhumane industry if I can help it and avoid eggs from caged hens at all costs! I do not mind paying a bit more for my eggs.
HOW TO MAKE SCOTTISH COCONUT & JAM TARTS
Its very simple really. I would call this a doddle actually. You begin by preheating the oven. Once it has reached your temperature I like to prebake the tart shells for about 5 minutes.
This simple thing helps to prevent soggy bottoms, and the timing is just long enough to whisk together the filling ingredients. Nobody likes a soggy bottom.
Just whisk the sugar, egg, vanilla, melted butter and coconut together in a small bowl. It is almost like a loose macaroon mixture.
Take your partially baked shells out of the oven. Spoon about 1/2 teaspoon of your jam into the bottom of each shell.
I used seedless raspberry jam because that is the only raspberry jam I had in the house. I normally buy seedless as I have diverticulitis and the seeds play havoc with my system.
If all you have is seeded, then by all means use that!
The coconut filling gets spooned into the tart shell, over top of the jam and then you bake the tarts for 20 to 15 minutes.
They are done when the tops are golden brown and set, and the pastry is crisp and golden brown as well. I dusted them with some icing sugar to pretty them up a bit.
The Scots really enjoy their sweets. Another popular bake up there are Scottish Snowballs Cakes. These are two puffy cookies, sandwiched together with jam and rolled in a glace icing and coconut. You can find my recipe for those here.
They are incredibly yummy!
Only a few mind you. I don't want her to feel beholding, and you know how older people can be sometimes. She might think she has to give me something back and I don't want anything.
I basically just want to thank her for being a good neighbor, and I think these cake/tarts are an excellent way to do just that!
Scottish Coconut & Jam Tarts
Yield: Makes 12 tarts
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This is a classic Scottish treat. Incredibly delicious and very easy to make using frozen tart shells.
Ingredients
- 1 large free range egg
- 1/4 cup (50g) granulated sugar
- 2 TBS butter, melted
- 1/2 tsp. vanilla
- 1 1/2 cup (115g) shredded coconut, unsweetened
- raspberry jam
- 12 unbaked tart shells
Instructions
- Preheat the oven to 350*F/ 180*C/ gas mark 4. Place your tart shells on a baking sheet. Pre-bake for five minutes.
- Whisk the egg, sugar, butter, vanilla and coconut together in a bowl.
- Place 1/2 tsp of jam in the bottom of each tart shell. Top with 1/12th of the coconut mixture. (fill about 3/4 full)
- Bake in the preheated oven for 20 to 25 minutes until golden brown.
- Leave to cool then remove from the tart tins. Serve at room temperature. Store any leftovers in an airtight container.
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