This chicken tray bake recipe is given a spicy kick with equal part chilli flakes, cumin seeds and curry powder and half a teaspoon of tumeric ground together in a pestle and mortar.
We've used chicken legs but you could also used chicken thighs, just ensure the chicken is fully coated in the spice mix.
Serve with rice and some oregano which will go perfectly with the roasted cauliflower, red onion and swede.
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Yields:
4 - 8
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Cal/Serv:
372
Ingredients
250g
(9oz) cauliflower, cut into florets
200g
(7oz) swede, cut into 2cm (3⁄4in) cubes
1tsp.
each cumin seeds, chilli flakes and curry powder
1⁄2 tsp turmeric
3Tbsp.
vegetable oil
2Tbsp.
fresh oregano leaves
8 chicken legs
1
large red onion, cut into 10 wedges
100ml
(31⁄2fl oz) hot chicken stock
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Bring a large pan of water to the boil. Cook cauliflower and swede for 3-5min until almost tender. Drain.
Step 2
Use a pestle and mortar to pound the spices together. Season well, then stir in the oil and three-quarters of the oregano.
Step 3
Put chicken, onion and cooked veg into a large roasting tin. Drizzle spice mix over, making sure chicken is well coated. Add stock and cook for 35-40min until the chicken is cooked through and the vegetables are tender. Serve with plain steamed rice and remaining oregano.
Per Serving:
Calories: 372
Total carbs: 7 g
Sugars: 6 g
Total fat: 28 g
Saturated fat: 6 g
The best tray-bake trays as recommended by the GHI
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