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I decided to thaw out some chicken, and cast about for a good recipe that used what I had in my cupboards. For this dish, all I had to do was buy a sweet potato.
Original recipe here: https://www.goodfood.com.au/recipes.....0200128-h1ldrd
*****
Chicken Shawarma Traybake
What You Need!
600g (a pound, maybe a bit more) skinless chicken thighs (there's three drumsticks in there, too)
60ml (¼ cup) olive oil
3 tbsp honey
1 tbsp sweet smoked paprika
½ tsp ground cinnamon
1 tsp dried chili flakes
1 tsp ground coriander
1 tbsp freshly ground cumin
2 garlic cloves, crushed
1 medium sweet potato, sliced into strips using a peeler (about 1½ cups; I used my mandoline)
35g (¼ cup) dried cranberries
100g (½ cup) Persian-style feta
80g (½ cup) smoked almonds, roughly chopped (I just toasted some slivered almonds)
½ cup coriander leaves, roughly chopped
4-5 leaves cavolo nero (Italian kale; quite frankly, there was no way in hell I was going to buy a head of kale and only use 4-5 leaves. I served this dish with a green salad, so there)
What To Do With What You Need!
1. Preheat the oven to 175C (155C fan-forced), or 350F.
2. Add the chicken, olive oil, honey, spices and garlic to a deep roasting tray and swirl around to coat. Spread out the chicken and ensure the thighs are flat not rolled. Season generously with salt and pepper.
3. Add the sweet potato strips and toss them a little in the marinade on the tray. Pop the tray in the oven and cook for 15 minutes.
4. Quickly open the oven door and add the cavolo nero leaves and give the tray a good shake. Cook for another 10-12 minutes or until the chicken is nice and brown on top, the cavolo nero is crisp and the edges of the sweet potato take on a bit of a char.
5. Remove from the oven and scatter over the cranberries, feta, almonds and coriander. Season to taste and serve.
Verdict: The spices gave it a delicious smoky heat that made my tongue tingle, and the honey and sweet potato mellowed it only a bit. The meat was fall off the bone tender, and I have many leftovers remaining!
Original recipe here: https://www.goodfood.com.au/recipes.....0200128-h1ldrd
*****
Chicken Shawarma Traybake
What You Need!
600g (a pound, maybe a bit more) skinless chicken thighs (there's three drumsticks in there, too)
60ml (¼ cup) olive oil
3 tbsp honey
1 tbsp sweet smoked paprika
½ tsp ground cinnamon
1 tsp dried chili flakes
1 tsp ground coriander
1 tbsp freshly ground cumin
2 garlic cloves, crushed
1 medium sweet potato, sliced into strips using a peeler (about 1½ cups; I used my mandoline)
35g (¼ cup) dried cranberries
100g (½ cup) Persian-style feta
80g (½ cup) smoked almonds, roughly chopped (I just toasted some slivered almonds)
½ cup coriander leaves, roughly chopped
4-5 leaves cavolo nero (Italian kale; quite frankly, there was no way in hell I was going to buy a head of kale and only use 4-5 leaves. I served this dish with a green salad, so there)
What To Do With What You Need!
1. Preheat the oven to 175C (155C fan-forced), or 350F.
2. Add the chicken, olive oil, honey, spices and garlic to a deep roasting tray and swirl around to coat. Spread out the chicken and ensure the thighs are flat not rolled. Season generously with salt and pepper.
3. Add the sweet potato strips and toss them a little in the marinade on the tray. Pop the tray in the oven and cook for 15 minutes.
4. Quickly open the oven door and add the cavolo nero leaves and give the tray a good shake. Cook for another 10-12 minutes or until the chicken is nice and brown on top, the cavolo nero is crisp and the edges of the sweet potato take on a bit of a char.
5. Remove from the oven and scatter over the cranberries, feta, almonds and coriander. Season to taste and serve.
Verdict: The spices gave it a delicious smoky heat that made my tongue tingle, and the honey and sweet potato mellowed it only a bit. The meat was fall off the bone tender, and I have many leftovers remaining!
Category Photography / Still Life
Species Unspecified / Any
Size 1080 x 608px
File Size 143 kB
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