Tom Kerridge Chicken Tray Bake Recipes

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CHICKEN TAGINE TRAYBAKE



Chicken tagine traybake image

Take the flavourings from a classic North African tagine and use them in an easy chicken traybake. Just stick it in the oven and leave it to look after itself! Each serving provides 532 kcal, 53g protein, 57g carbohydrate, 9g fat,10g fibre.

Provided by Tom Kerridge

Categories     Main course

Yield Serves 4

Number Of Ingredients 15

400g/14oz sweet potatoes, peeled and cut into 4cm/1½in chunks
2 red onions, cut into wedges
2 garlic cloves, thinly sliced
2 preserved lemons, drained, roughly chopped and pips discarded
1 tbsp baharat seasoning
500ml/18fl oz fresh chicken stock
large pinch saffron threads, ground with a pestle and mortar
4 skinless boneless chicken breasts (180g/6½oz each)
2 courgettes (320g/11½oz), quartered lengthways and cut into 5cm/2in pieces
100g/3½oz pitted green olives
1-cal sunflower oil spray
sea salt and freshly ground black pepper
150g/5½oz couscous
200ml/7fl oz fresh chicken stock
a small pinch saffron strands, ground with a pestle and mortar

Steps:

  • Preheat the oven to 220C/200C Fan/Gas 7. Put the sweet potatoes, onions, garlic and preserved lemons into a roasting tray. Sprinkle over half of the baharat, season liberally with salt and pepper, and mix well. Pour in half of the stock and add the saffron. Cook on a high shelf in the oven for 25 minutes.
  • Rub some salt and the remaining baharat over both sides of the chicken breasts. Take the roasting tray from the oven and add the courgettes, olives and remaining stock. Stir, then lay the chicken breasts on top and spray them with a few sprays of oil. Bake for 20-25 minutes, or until the chicken is cooked through.
  • Meanwhile, put the couscous into a small bowl and season with some salt and pepper. Heat the stock with the saffron then pour over the couscous. Cover and leave to stand for 15 minutes.
  • Fluff up the couscous gently with a fork and divide between serving bowls and top with the vegetables and chicken.

Nutrition Facts : Calories 532kcal, Carbohydrate 57g, Fat 9g, Fiber 10g, Protein 53g

CHICKEN & NEW POTATO TRAYBAKE



Chicken & new potato traybake image

Pop chicken thighs and potatoes in one pot and roast with olives, lemon, garlic and bay leaves for a lazy weekend lunch or dinner

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course

Time 1h30m

Number Of Ingredients 8

3 tbsp olive oil
500g new potatoes
140g large pitted green olives
1 lemon, quartered
8 fresh bay leaves
6 garlic cloves, unpeeled
4 large chicken thighs
bag watercress or salad leaves, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Pour the olive oil into a large roasting tin and add the potatoes, olives, lemon quarters, bay leaves and garlic. Toss everything together so it's coated in oil and evenly distributed. Add the chicken thighs, skin-side up, and season.
  • Put the roasting tin in the oven and roast for 1 hr, basting with the pan juices halfway through cooking. After 1 hr, check that the potatoes are soft and the chicken is cooked through, then return to the oven for a final 15 mins to crisp the chicken skin.
  • Remove the roasting tin from the oven. Press down on the roasted garlic cloves with the back of a spoon, discard the skins, and mix the mashed garlic with the meat juices. Serve with watercress or your favourite salad leaves on the side.

Nutrition Facts : Calories 323 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium

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