Spiced chicken traybake recipe

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Spiced chicken traybake recipe

A guaranteed crowd-pleaser, this spiced chicken traybake recipe draws on aromatic Indian flavours. Roasting the marinated chicken with the vegetables means that all the delicious roasting juices are absorbed. Serve with sliced chilli and a dollop of natural yogurt.

Ingredients

  • 320 g British chicken thighs
  • 1 red onion, chopped in wedges
  • 400 g potatoes, cut into small, bite-sized pieces, skin on
  • 120 g natural yogurt
  • 1 tbsp curry powder
  • 3 garlic cloves, crushed with skin on
  • 1 tsp ground turmeric
  • 15 g fresh root ginger, finely chopped or grated
  • 1 tsp nigella seeds
  • 120 g baby leaf spinach
  • 1 red chilli, finely sliced
  • 1 tsp yellow mustard seeds
  • 1 lemon, cut into wedges
  • 1 pinch salt and pepper
  • 4 tbsp vegetable oil
  • 11.3 oz British chicken thighs
  • 1 red onion, chopped in wedges
  • 14.1 oz potatoes, cut into small, bite-sized pieces, skin on
  • 4.2 oz natural yogurt
  • 1 tbsp curry powder
  • 3 garlic cloves, crushed with skin on
  • 1 tsp ground turmeric
  • 0.5 oz fresh root ginger, finely chopped or grated
  • 1 tsp nigella seeds
  • 4.2 oz baby leaf spinach
  • 1 red chilli, finely sliced
  • 1 tsp yellow mustard seeds
  • 1 lemon, cut into wedges
  • 1 pinch salt and pepper
  • 4 tbsp vegetable oil
  • 11.3 oz British chicken thighs
  • 1 red onion, chopped in wedges
  • 14.1 oz potatoes, cut into small, bite-sized pieces, skin on
  • 4.2 oz natural yogurt
  • 1 tbsp curry powder
  • 3 garlic cloves, crushed with skin on
  • 1 tsp ground turmeric
  • 0.5 oz fresh root ginger, finely chopped or grated
  • 1 tsp nigella seeds
  • 4.2 oz baby leaf spinach
  • 1 red chilli, finely sliced
  • 1 tsp yellow mustard seeds
  • 1 lemon, cut into wedges
  • 1 pinch salt and pepper
  • 4 tbsp vegetable oil

Details

  • Cuisine: Indian
  • Recipe Type: One-pan
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 35 mins
  • Serves: 2

Step-by-step

  1. Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
  2. Add the chopped ginger to a large bowl with the curry powder, one tablespoon natural yogurt (saving the rest for later) and a drizzle of vegetable oil.
  3. Add the chicken thighs and give everything a good mix until the chicken is fully coated in the marinade.
  4. Add the chopped potatoes and red onion wedges to a large roasting tray with a generous drizzle of vegetable oil.
  5. Sprinkle over the ground turmeric and yellow mustard seeds. Season with a generous pinch of salt and pepper and mix well.
  6. Squeeze half the lemon wedges over the potatoes and add the squeezed wedges to the tray, saving the remaining wedges for garnishing.
  7. Add the crushed garlic to the tray, along with the chicken and any remaining marinade.
  8. Put the tray in the oven and roast for 30 minutes.
  9. Remove the tray from the oven, push the chicken to one side of the tray and add the spinach.
  10. Return the tray to the oven for a further 5 minutes or until the spinach has wilted and the chicken is cooked through.
  11. Once everything’s cooked, remove the chicken from the tray and stir the wilted spinach through the potatoes and onion.
  12. Serve with the remaining natural yogurt, sliced chilli, nigella seeds and lemon wedges.

Recipe courtesy of Gousto. 

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