Spicy Chicken, veg and rice traybake

Got to love an experiment that works!!!

So, I don’t have step by step photos for this dish as I was literally as making it up as I went along for a simple easy dinner due to a knee injury (and that’s a whole other story) but it turned out so tasty and then when I posted a pic of my dinner on Instagram, I got asked by so many people for the recipe, I thought I’d type it up for this week’s blog before I forgot how I made it!

As with most of my recipes, you can adapt according to your tastes by adding more or less of the seasoning, swapping out any of the vegetables for ones you prefer (or have in!) and I imagine this dish would work well with any protein of your choice, but for this post, I’m going to share exactly how I made it.

Ingredients (this made 4 portions)

• 4 large skinless chicken thighs
• 2 red onions – finely chopped
• 4 peppers (mixed colours) – chopped
• a cup full of frozen peas
• 2 tablespoons of tomato puree
• 300g of rice
• 1 tbsp of olive oil
• a pinch of salt
• a pinch of black pepper
• 1 tsp of ginger
• 1 tsp of tumeric
• 1 tsp of chilli
• 1 tsp of garlic powder
• parsley to garnish

Method

1. Mix together all of the spices with the olive oil in a small bowl and pour over the chicken and coat thoroughly.  Put in the fridge for half an hour.
2. Preheat your oven to 190°C / gas mark 5
3.  Add 200ml of water and the tomato puree to a large oven proof roasting dish and add the onions, peppers and marinated chicken and stir to mix
4. Place in the oven for 30 mins, adding more water if it’s drying out
5. Take the roasting dish out of the oven, remove the chicken and set aside on a plate
6. Add the rice, frozen peas and 500ml of water, stir and put back in the oven for 20 mins or until the rice is cooked and the water is absorbed.
7. Place the chicken back on top of the rice and return to the oven for 5-10 mins to brown the chicken a little
8. Top with chopped fresh parsley, serve and enjoy! 

This made 4 decent sized portions, I top mine with a sprinkle of nigella seeds (I love the taste of these with rice dishes and they are also packed full of goodness too with lots of health benefits).

Next time I make it, I’ll probably add some extra veg as I really think this is a dish that will work with anything you’ve got in your cupboards so a perfect ‘end of the week’ meal the whole family will enjoy.

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