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Chicken traybake with peppers, rice and yoghurt

Cajun chicken traybake

Sweet onions & peppers, fluffy rice & yoghurt

Chicken traybake with peppers, rice and yoghurt

1 hr 7 mins (Prep 7 minutes, Cook 1 hour)
Not Too Tricky

serves 4

About the recipe

Full of colour, optimism and heaps of flavour, this one-pan wonder is a great principle recipe to have up your sleeve. By cooking the rice in the same tray, we don’t have to turn on the hob (or face a pile of washing up!).


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

ONE

ONE

By Jamie Oliver

Ingredients

2 red onions

3 mixed-colour peppers

4 chicken legs, skin on, bone-in

1 tablespoon Cajun seasoning

4 cloves of garlic

olive oil

red wine vinegar

1 mug of basmati rice (300g)

4 tablespoons natural yoghurt

optional: extra virgin olive oil

Top Tip

To go veggie, replace the chicken with scrubbed butternut squash or aubergine, cut into nice big chunks and cooked in exactly the same way.

Method

  1. Preheat the oven to 200°C/400°F/gas 6. Peel and halve the onions. Tear up the peppers into big chunks, discarding the seeds and stalks. Place it all in a 35cm x 25cm roasting tray with the chicken, Cajun seasoning and whole unpeeled garlic cloves.
  2. Drizzle with 1 tablespoon each of olive oil and red wine vinegar, season with black pepper and toss well, turning the chicken skin side up. Roast for 40 minutes.
  3. Boil the kettle. Remove the tray from the oven and mash the soft garlic cloves into the tray juices, discarding the skins. Around the chicken, pour in 1 mug of rice and 2 mugs of boiling kettle water (600ml). Carefully cover with tin foil and return to the oven for 20 minutes, or until the rice is fluffy and the chicken pulls easily away from the bone.
  4. Season to perfection, then serve with dollops of yoghurt, a pinch of black pepper, and a drizzle of extra virgin olive oil, if you like.

Feel free to swap the peppers for whatever veg you have knocking around – think leeks, broccoli florets or slices of courgette.

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