Chicken and cauliflower traybake
Traybake is one of those recipes where you don’t need to do much as the oven does the whole work for you, but once it’s baked it looks like there was a lot of effort put into it. It’s just a great idea for a busy weekday where cooking dinner is the last bullet point on your to-do list for the day.
Don’t worry. I got you! This recipe has nice spices, some extra veggies on the side and a beautiful tahini and yogurt sauce. Absolute winner!
If you haven’t tried roasted cauliflower yet you have been missing out. It’s golden, crispy but soft inside, infused with the spices from the mix that we will marinate it in. Believe me when I say it’s good, better than good. Addictive.
Before loading your tray make sure it has higher sides and it’s big enough for the quantity you are making.
Chicken and cauliflower traybake
Ingredients
- 1 Medium Cauliflower
- 1 Large Red Onion
- 6 Skinless, Boneless Chicken Thighs
- 180 g Cherry Tomatoes
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Smoked Paprika
- 1/2 tsp Turmeric
- 3-4 tbsp Olive Oil
For Tahini Sauce
- 2 tsp Tahini
- 4 tbsp Greek Yoghurt
- 1/2 tsp Lemon Juice
- Salt & Pepper
Instructions
- Preheat oven to 200˚C.
- Clean cauliflower and divide into small flowerheads. Next clean chicken thigs.
- In a bowl mix all the spices together (cumin, coriander, paprika, turmeric). Place chicken and cauliflower into a baking tray and pour over olive oil. Add the spice mix and mix well together.
- Cut onion into eights and add to the traybake following with whole cherry tomatoes. Cover the tray with foil and bake for 45min, then remove the foil and bake for another 20 – 25 min.
- Meanwhile, mix all the ingredients for the tahini sauce in a serving bowl and season to taste with salt and pepper.
- When the meat is cooked through (without any pink parts showing) and the cauliflower is golden take the tray out of the oven and serve.
- This recipe goes very well with a side of mashed potatoes.