SPICY CHICKEN & CASHEW TRAYBAKE
Serves 4 Preparation time 20-25 minutes Cooking time 40 minutes
INGREDIENTS
• Olive oil, for drizzling
• 1 yellow pepper, deseeded and sliced
• 1 red pepper, deseeded and sliced
• 1 red onion, peeled and chopped
• 2 red chillies, finely chopped
• 10 cherry tomatoes, halved
• 6 cloves garlic, peeled
• 3 sweet potatoes, scrubbed and cut into wedges
• 150g/5oz chorizo, skin removed and cut into 3mm/ 1⁄8in slices
• 8 chicken thighs (either skinless and deboned or with bones in and skin on)
• A drizzle of honey
• 150g/5oz green or black olives, pitted
• 200g/7oz unsalted cashew nuts
• Soured cream, to serve (optional) For the Cajun spice mix
• 2 tbsp smoked paprika
• ½ tbsp cayenne pepper
• ½ tsp salt
• 1 tsp chilli flakes
• 1 tbsp garlic salt
• 1 tbsp freshly ground black pepper
• ½ tbsp onion powder
• ½ tbsp dried oregano
• ½ tbsp dried thyme
• ½ tbsp cumin seeds
1. Preheat the oven to 180°C, 350°F, Gas 4.
2. Add all the Cajun spice mix ingredients to a clean, dry jar, put on the lid and give it a really good shake. You will have more seasoning than you need for this recipe, but it will keep for about 6 months.
3. Drizzle some olive oil over a large baking tray and swirl it around to coat the tray.
4. Put the peppers, onion, chillies, tomatoes, garlic, sweet potatoes and chorizo into a large bowl. Drizzle over a little oil and give it a good rub and mix. Sprinkle over ½ tbsp of the Cajun spice mix and give it another good mix. Tip the spiced veg onto the prepared tray and spread out evenly.
5. Add the chicken to the bowl and rub in another 1 tbsp of Cajun spice mix, really massaging it into the chicken. Place the chicken on top of the prepared veg and cook in the preheated oven for 15 minutes.
6. Remove the tray from the oven and, using a fish slice or spatula, give everything a good mix. Return to the oven for a further 15 minutes.
7. Remove the tray from the oven, drizzle over the honey, sprinkle over the olives and cashews and mix lightly. Check the chicken and return to the oven for a further 10 minutes. Cooking the chicken skin-side up will give crispy skin if you’re using chicken with the skin on. Check the chicken is cooked, especially if you are using thighs with the bones in – there should be no pink flesh visible.
8. Serve the traybake as it is with a bit of everything, and with a dollop of soured cream to finish, if liked.