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I’m going to be bold and say that this was one of the tastiest Traybakes I’ve ever made. Packed full of Middle Eastern flavour and super simple to make. Tris and I agreed that this would make a gorgeous alternative to a takeaway and delicious served with couscous, rice, quinoa, easy flatbreads or even shop bought pittas. The pastes, tahini, molasses and preserved lemons can be bought directly from Belazu Ingredient Company website. I’m finding all of their store cupboard ingredients an absolute Godsend at the moment. It is such a great way of injecting delicious flavour simply into food. Not a paid campaign, I’ve been buying their ingredients for 15 years, but they do kindly send me lots of new things to try.
https://www.belazu.com/
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INGREDIENTS
8 chicken thighs
2 red onions - each sliced into 8 wedges
16-20 olives
Pomegranate seeds and coriander to serve
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Marinade
2 preserved lemons - finely chopped
2 teaspoons Turkish pepper paste
2-4 cloves garlic - crushed
1 teaspoons grated ginger
2 tablespoons olive oil
1 tablespoon pomegranate molasses
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Tahini & Yogurt Sauce - mix together in a bowl
2 teaspoons Greek Yogurt
1 tablespoon tahini
1 clove garlic - crushed
Juice 1/4 lemon
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METHOD
Preheat the oven to 180 - 200 degrees.
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Mix the marinade ingredients together in a bowl. Add the chicken and coat thoroughly. Leave for 30 minutes if you can.
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Add the chicken (including the marinade) the onions and olives to a large roasting pan. Roast for 45 minutes.
Serve with a green salad, couscous, flatbreads or pittas
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