Advertising
Advertising
Add a piece of spice for your chicken traybake with cinnamon, cumin, and turmeric for a simple midweek dinner
Ingredients
onion 1, thinly sliced
garlic 1 clove, crushed
ground turmeric 1 tsp
cumin seeds 1 tsp
ground cinnamon 1 tsp
lemon 1, juiced
olive oil
whole chicken thighs 4
cooked basmati rice 250g (use a pouch or leftovers)
dill a handful, chopped
Method
STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the onion, garlic, spices and lemon juice in an ovenproof dish that the chicken thighs will fit in snugly, with just a little space between them.
STEP 2
Add 1 tbsp oil and some seasoning, then stir everything together. Sit the chicken thighs on top of the onion mix and season. Cover with foil and bake for 20 minutes.
STEP 3
Remove the foil and bake for another 20 minutes. Take out the chicken pieces then stir the rice and most of the dill into the roasted onion mix.
STEP 4
Sit the chicken back on top and bake for another 10 minutes. Serve with a little extra dill sprinkled on top.
Ingredients
onion 1, thinly sliced
garlic 1 clove, crushed
ground turmeric 1 tsp
cumin seeds 1 tsp
ground cinnamon 1 tsp
lemon 1, juiced
olive oil
whole chicken thighs 4
cooked basmati rice 250g (use a pouch or leftovers)
dill a handful, chopped
Method
STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the onion, garlic, spices and lemon juice in an ovenproof dish that the chicken thighs will fit in snugly, with just a little space between them.
STEP 2
Add 1 tbsp oil and some seasoning, then stir everything together. Sit the chicken thighs on top of the onion mix and season. Cover with foil and bake for 20 minutes.
STEP 3
Remove the foil and bake for another 20 minutes. Take out the chicken pieces then stir the rice and most of the dill into the roasted onion mix.
STEP 4
Sit the chicken back on top and bake for another 10 minutes. Serve with a little extra dill sprinkled on top.
Advertising