Spiced Chicken and Cauliflower Traybake Recipe

If you’re yet to try roasted cauliflower, you’re in for a treat. Traybakes are the perfect fuss-free dinner; this dish pairs Middle Eastern spices with sweet cherry tomatoes and a nutty, herb-studded tahini sauce to make a satisfying gluten-free supper.
Serves 4 - 15 mins to prepare and 1 hr 15 mins to cook - 413 calories / serving

Ingredients1 cauliflower, cut into florets
2 red onions, cut into wedges
8 skin-on, bone-in chicken thighs
1 x 330g pack cherry tomatoes
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp mild chilli powder
1/4 tsp ground cinnamon
1/4 tsp allspice
3 tbsp olive oil
100g (3 1/2oz) baby spinach

For the tahini sauce

25g (3/4oz) tahini
125g (4 1/2oz) low-fat natural yogurt
1/2 red chilli
1 x 30g pack fresh coriander
1/2 x 30g pack flat-leaf parsley

Preheat the oven to gas 6, 200°C, fan 180°C. Put the cauliflower florets, onion wedges, chicken thighs, tomatoes, spices and oil into a large roasting dish and mix well to combine.

Cover with foil and bake in the oven for 45 mins, then remove the foil and continue to bake for 25-30 mins, until the chicken is cooked through with no pink meat showing and the cauliflower is golden and tender.
Meanwhile, put all the ingredients for the tahini sauce into the small bowl of a food processor and blitz until smooth.
Stir the spinach into the roasting tin and let it wilt from the heat of the chicken and veg. Serve drizzled with the tahini sauce.
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