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.