Tuesday, 23 October 2012
Chicken & Almond Traybake
500g boneless, skinless chicken thighs
3 medium red onions , cut into thick wedges
500g small potatoes , cut into thick slices
2 red peppers , deseeded and cut into thick slices
1 garlic clove , finely chopped
1 tsp each ground cumin, smoked paprika and fennel seeds , slightly crushed
3 tbsp olive oil
zest and juice 1 lemon
50g whole blanched almonds , roughly chopped
Heat oven to 200C/180C fan/gas 6. Place the chicken, onions, potatoes and peppers in a large roasting tray (or 2). In a bowl, mix together the garlic, spices, oil, and lemon zest and juice. Pour this over everything.
Roast for 40 mins, turning over after 20 mins, until the chicken is cooked through. Add the almonds for the final 8 mins of cooking.