Budget Peanut Butter and Jelly Chicken

Tasty food doesn’t need to cost the earth. Neither does it have to take hours to prepare. After a days work you want to be sat eating dinner, not slaving over a stove. Even better if your hard earned cash remains in your pocket. Why pay more when you can pay less?

The internet has made it simpler to search tasty recipes that do not break the bank, and then tweak and adjust them to your liking. This recipe I found on realfood.tesco.com.

A mix of east meets west. 5 minutes to prepare, 10 minutes to marinade, and 45 minutes in the oven. Simple!

Ingredients

  • 600g pkt chicken thigh fillets
  • 3 tbsp crunchy peanut butter
  • 3 tbsp redcurrant jelly
  • 1 tbs sweet chilli dipping sauce
  • 3 tbsp olive oil
  • 300g green beans
  • 325g tin sweetcorn
  • 2 tomatoes
  • 1/2 red chilli
  • 1 tbsp white wine vinegar
  • 15g fresh basil

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C and line a baking tray with nonstick baking paper. Put the chicken on the baking tray. Mix the peanut butter with the redcurrant jelly, sweet chilli sauce and 2 tbsp olive oil. Cover the chicken with the marinade and place in the fridge for 10 mins.
  2. Chop the tomatoes and deseed and dice the chilli. Blanch the green beans in a pan of boiling water, or over a steamer for 5 minutes. Drain and mix with the sweetcorn, tomatoes and chilli. Toss with a tablespoon olive oil, the white wine vinegar and basil.
  3. Bake the chicken for 40-45 mins until crisp, golden and cooked through, basting halfway through.

I served mine with a dollop of mash potato, but you can serve with crusty bread, rice or couscous.

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