A Thai dish you have to try! On a bed of oven roasted butternut and onion wedges lie golden chicken pieces, coated in a flavourful, fragrant, sweet Thai sauce – imagine notes of sweet chilli sauce, tomato salsa, peanut butter, lemon juice, and soy sauce. Sided with a nutty green salad for freshness and jalapeños for a kick.
Thai Chicken & Butternut
Thai Chicken & Butternut
with almonds & a fresh green salad
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Almonds
- Butternut
- Chicken
- Free-range Chicken Pieces
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Onion
- Onions
- Sliced Pickled Jalapeños
- Spring Onion
- Spring Onions
- Sweet Thai Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROASTED VEG
Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Place the chicken pieces on top of the veg. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY SALAD
In a salad bowl, toss together the rinsed leaves, the toasted almonds, the spring onion greens, a drizzle of olive oil, and seasoning. Set aside.
AROMATIC THAI SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic & ginger and the spring onion whites until fragrant, 2-3 minutes. Mix in 50ml of water and the sweet Thai sauce. Simmer until thickening, 3-4 minutes. Loosen with water if it's too thick.
TIME TO DIG IN
Serve up the roasted chicken and veg. Drizzle the sauce over the chicken and side with the green salad. Garnish with the chopped jalapeños.
Butternut - 250g
Onion - 1
Free-range Chicken Pieces - 2
Almonds - 10g
Green Leaves - 20g
Spring Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
Sweet Thai Sauce - 100ml
Sliced Pickled Jalapeños - 10g
ROASTED VEG
Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Place the chicken pieces on top of the veg. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY SALAD
In a salad bowl, toss together the rinsed leaves, the toasted almonds, the spring onion greens, a drizzle of olive oil, and seasoning. Set aside.
AROMATIC THAI SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic & ginger and the spring onion whites until fragrant, 2-3 minutes. Mix in 100ml of water and the sweet Thai sauce. Simmer until thickening, 3-4 minutes. Loosen with water if it's too thick.
TIME TO DIG IN
Serve up the roasted chicken and veg. Drizzle the sauce over the chicken and side with the green salad. Garnish with the chopped jalapeños.
Butternut - 500g
Onion - 1
Free-range Chicken Pieces - 4
Almonds - 20g
Green Leaves - 40g
Spring Onion - 1
Garlic Clove - 1
Fresh Ginger - 20g
Sweet Thai Sauce - 200ml
Sliced Pickled Jalapeños - 20g
ROASTED VEG
Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Place the chicken pieces on top of the veg. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY SALAD
In a salad bowl, toss together the rinsed leaves, the toasted almonds, the spring onion greens, a drizzle of olive oil, and seasoning. Set aside.
AROMATIC THAI SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic & ginger and the spring onion whites until fragrant, 2-3 minutes. Mix in 150ml of water and the sweet Thai sauce. Simmer until thickening, 4-5 minutes. Loosen with water if it's too thick.
TIME TO DIG IN
Serve up the roasted chicken and veg. Drizzle the sauce over the chicken and side with the green salad. Garnish with the chopped jalapeños.
Butternut - 750g
Onions - 2
Free-range Chicken Pieces - 6
Almonds - 30g
Green Leaves - 60g
Spring Onions - 2
Garlic Cloves - 2
Fresh Ginger - 30g
Sweet Thai Sauce - 300ml
Sliced Pickled Jalapeños - 30g
ROASTED VEG
Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Place the chicken pieces on top of the veg. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY SALAD
In a salad bowl, toss together the rinsed leaves, the toasted almonds, the spring onion greens, a drizzle of olive oil, and seasoning. Set aside.
AROMATIC THAI SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic & ginger and the spring onion whites until fragrant, 2-3 minutes. Mix in 200ml of water and the sweet Thai sauce. Simmer until thickening, 4-5 minutes. Loosen with water if it's too thick.
TIME TO DIG IN
Serve up the roasted chicken and veg. Drizzle the sauce over the chicken and side with the green salad. Garnish with the chopped jalapeños.
Butternut - 1kg
Onions - 2
Free-range Chicken Pieces - 8
Almonds - 40g
Green Leaves - 80g
Spring Onions - 2
Garlic Cloves - 2
Fresh Ginger - 40g
Sweet Thai Sauce - 410ml
Sliced Pickled Jalapeños - 40g
Woolies Products in this dish
