Lemongrass & Peanut Chicken with Lime & Spiced Sweet Potato

Destination: Thailand. Lemongrass and peanut do the heavy lifting here. The chicken comes already marinated, so it just roasts under slices of lime until the marinade starts to caramelise and char. It's served on spiced sweet potato with charred bok choy and plenty of fresh Thai basil and coriander.

Serves 2 · 25 mins + prep

Naturally, poultry has a shorter shelf life than red meat. For this reason, we always recommend eating this dish first.

In your box

• 2 ATLAS lemongrass & peanut marinated chicken maryland fillets
• 1 sweet potato
• 1 lime
• 1 red onion
• 1 bok choy bunch
• 1 spring onion bunch*
• 1 Thai basil bunch*
• 1 coriander bunch*

*Spring onion, coriander and Thai basil may be split across other dishes - please read each recipe carefully.

From your pantry

Cooking oil, fish sauce or soy sauce

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Preheat the oven to 190°C. Cut the bok choy in half lengthways and wash thoroughly. Peel and grate the sweet potato and peel and thinly slice the red onion. Thinly slice the lime. Wash the herbs. Thinly slice 1 spring onion* per 2 people. Pick 1 sprig per 2 people each of the coriander* and Thai basil*.

2. Roast the chicken. Place the marinated chicken skin side up on a lined baking tray. Place the lime slices on top and bake for 20-25 minutes or until cooked through and the marinade has started to caramelise and char.

3. Grill the bok choy. Meanwhile, heat a splash of oil in a frying pan over medium-high heat. Add the bok choy cut side down and grill for 1-2 minutes or until nicely charred and beginning to soften. Set aside, reserving the pan.

4. Sauté the sweet potato. Return the pan to medium heat with a splash of oil. Add the onion and sweet potato and sweat for 3-5 minutes or until the sweet potato has softened and the onion has started to caramelise. Season to taste with a splash of fish sauce or soy sauce.

To serve

Divide the sweet potato between serving plates and top with a piece of chicken. Sprinkle with the fresh herbs and serve with the bok choy.

Chef's tips

• Wanna wing it? Roast the sweet potato with the chicken, or serve the lime as a fresh wedge on the side instead of roasting it.
• Serve with a cucumber salad, or top with your favourite chilli sauce.
• You'll want a frying pan, a lined baking tray, a peeler and a grater for this one.

Allergens: onion, garlic, mild chilli, peanuts.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish is in our Thailand Cuisine Box, delivered 24th-26th October - order by Tuesday midnight →