Spicy Chicken and Cashew Traybake
Versatile and full of flavour, Candice Brown's chicken and cashew traybake is the perfect thing to spice up your repertoire.
From the book
|yellow pepper, deseeded and sliced
|red pepper, deseeded and sliced
|red onion, chopped
|red chillies, finely chopped
|cherry tomatoes, halved
|garlic cloves, peeled
|sweet potatoes, scrubbed and cut into wedges
|chorizo, skin removed and cut into 3mm slices
|green or black olives, pitted
|soured cream, to serve
|For the Cajun Spice Mix
|freshly ground black pepper
You will need: a large baking tray and a clean, dry jar.
Preheat the oven to 160°C fan (180°C/350°F/Gas Mark 4).
Add all the Cajun spice mix ingredients to a clean, dry jar, put on the lid and give it a really good shake. You will have more seasoning than you need for this recipe, but it will keep for about six months.
Drizzle some olive oil over a large baking tray and swirl it around to coat the tray.
Put the peppers, onion, chillies, tomatoes, garlic, sweet potatoes and chorizo into a large bowl. Drizzle over a little oil and give it a good rub and mix. Sprinkle over ½ tablespoon of the Cajun spice mix and give it another good mix. Tip the spiced veg on to the prepared tray and spread out evenly across the tray.
Add the chicken to the bowl and rub in another 1 tablespoon of Cajun spice mix, really massaging it into the chicken. Place the chicken on top of the prepared veg and cook for 15 minutes.
Remove the tray from the oven and, using a fish slice or spatula, give everything a good mix. Return to the oven for a further 15 minutes.
Remove the tray from the oven, drizzle over the honey, sprinkle over the olives and cashews and mix lightly.
Check the chicken and return to the oven for a further 10 minutes. Cooking the chicken skin-side up will give crispy skin if you’re using chicken with the skin on.
Check the chicken is cooked, especially if you are using thighs with the bones in, there should be no pink flesh visible.
Serve the traybake as it is with a bit of everything.