Mon, 10 May 2021
Seasonal Chicken Traybake
(Serves 4)
Ingredients
4 chicken thighs
Oil
200g uncooked rice or any grain
2 red onions, peeled & cut into bite sized chunks
100g cherry tomatoes
½ aubergine, thick slices
Juice & zest of ½ fresh lemon
1 tbsp balsamic vinegar
1 tbsp honey or maple syrup
3 cloves garlic, minced
300ml water
Method
1) Preheat the oven to 200°C/180°C fan/400°F.
2) Heat a frying pan over a medium heat with 1 teaspoonful of oil.
3) Pat the chicken dry and place on the pan with a sizzle. Cook for 2 minutes on each side to brown and crisp up slightly. Remove from the heat and set aside.
4) Spread the grains into the base of a large casserole or ovenproof dish.
5) Arrange the vegetables on top followed by the chicken.
6) In a small bowl, mix all the remaining ingredients together and pour over the dish with the water.
7) Place in the oven and cook for 35-40 minutes or until the chicken is cooked through and the rice fluffy.
