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Chicken & Squash Tray Bake by Amelia Freer

Chicken & Vegetable Tray Bake

GLUTEN-FREE, DAIRY-FREE

This is a hearty autumn and winter dish that makes the most of the abundant root vegetables that are available at this time of year. It’s also a one tray wonder meal – couldn’t be easier and my style of cooking. The only thing that does require a little thought is to get the chicken marinating the night before to really enhance the flavour, but this isn’t essential. You don’t have to add the chickpeas but I like the complete meal that this creates on one tray.

You can of course use different vegetables depending on the season. In summer, I’ll use peppers, tomatoes, spring onions and courgettes and finish with fresh mint and some pomegranate seed, and in Spring I’ll use asparagus, spring onions and new potatoes with chives and parsley. So, don’t feel that you have to stick to the exact recipe, use the concept and you can’t go wrong.

serves 4

INGREDIENTS

4 chicken thighs on the bone
2 tsp ground turmeric
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
½  tsp smoked paprika
½  tsp hot chilli
½ tsp ground ginger
3 clove garlic, crushed
a few lugs of good olive oil
2 red onion, in wedges
1 aubergine, in large chunks
half a small squash, roughly  250-300g, peel and cut into wedges
1 head of fennel in 6 wedges
1 tin of chickpeas, drained
pistachio, flaked almonds or pinenuts, toasted
salt and pepper
coriander to finish

To Serve

3 tbs tahini
200g unsweetened, natural yoghurt (or coconut yoghurt for a dairy free option)
1 lime, zest and juice
1 clove garlic crushed
1-2 tbsp cold water

STEP-BY-STEP

Note: it is important to keep the vegetables chunky otherwise they will cook faster than the chicken

Mix all the spices, garlic and olive oil together. Make a few slashes into the chicken flesh with a small knife and rub the marinade in, leave in the fridge for at least 30 minutes, ideally overnight. 

Preheat the oven to 200/180 fan/gas 6. 

In your largest baking tray, sprinkle the chickpeas, then the vegetables and drizzle with a few glugs of olive oil and seasoning. Nestle the chicken pieces on top then bake for 50 minutes, until the chicken is cooked and golden. I like to mash the chickpeas into the juice on the bottom before serving.

Top with fresh chopped coriander and some toasted nuts and serve with the yoghurt sauce.

 

Image: Simon Reed

 


INGREDIENTS

4 chicken thighs on the bone
2 tsp ground turmeric
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
½  tsp smoked paprika
½  tsp hot chilli
½ tsp ground ginger
3 clove garlic, crushed
a few lugs of good olive oil
2 red onion, in wedges
1 aubergine, in large chunks
half a small squash, roughly  250-300g, peel and cut into wedges
1 head of fennel in 6 wedges
1 tin of chickpeas, drained
pistachio, flaked almonds or pinenuts, toasted
salt and pepper
coriander to finish

To Serve

3 tbs tahini
200g unsweetened, natural yoghurt (or coconut yoghurt for a dairy free option)
1 lime, zest and juice
1 clove garlic crushed
1-2 tbsp cold water

STEP-BY-STEP

Note: it is important to keep the vegetables chunky otherwise they will cook faster than the chicken

Mix all the spices, garlic and olive oil together. Make a few slashes into the chicken flesh with a small knife and rub the marinade in, leave in the fridge for at least 30 minutes, ideally overnight. 

Preheat the oven to 200/180 fan/gas 6. 

In your largest baking tray, sprinkle the chickpeas, then the vegetables and drizzle with a few glugs of olive oil and seasoning. Nestle the chicken pieces on top then bake for 50 minutes, until the chicken is cooked and golden. I like to mash the chickpeas into the juice on the bottom before serving.

Top with fresh chopped coriander and some toasted nuts and serve with the yoghurt sauce.

 

Image: Simon Reed