Jamie Oliver’s Cajun Chicken Traybake
This colourful chicken traybake is packed full of flavour and requires minimal effort. Simply add the ingredients to the pan and let the oven do the hard work for you.
Ingredients
| 2 | red onions |
| 3 | mixed colour peppers |
| 4 | free-range chicken legs, skin on, bone in |
| 1 tbsp | Cajun seasoning |
| 4 cloves | garlic |
| olive oil | |
| red wine vinegar | |
| 1 mug (300g) | basmati rice |
| 4 tbsp | natural yoghurt |
| 60g | rocket |
| extra virgin olive oil (optional) |
Method
Preheat the oven to 200°C. Peel and halve the onions. Tear up the peppers into big chunks, discarding the seeds and stalks. Place it all in a 25cm x 35cm roasting tray with the chicken, Cajun seasoning and whole unpeeled garlic cloves. 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.
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. Season to perfection, then serve with dollops of yoghurt, rocket, a pinch of black pepper, and a drizzle of extra virgin olive oil, if you like.
Go veggie: Replace the chicken with scrubbed butternut squash or aubergine, cut into nice big chunks and cooked in exactly the same way.
ENERGY 663kcal FAT 22.5g SAT FAT 5.9g PROTEIN 34.6g CARBS 77.6g SUGARS 12.4g SALT 0.5g FIBRE 5.8g
ONE by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2022 ONE).Photography: © Richard Clatworthy, 2022
