Tuesday, 23 October 2012

Chicken & Almond Traybake

I love meals that I can bung it all in a dish & pop in the oven! Simple and quick, this took just a few minutes to put together then needed very little supervision. You need quite a big oven tray to fit this all in though! Alternatively, split it between 2 trays. A dollop of greek yogurt was lovely on top, sprinkle with some coriander. This recipe will serve 4 people (it went round all 5 of us).

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.

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