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Cajun-spiced chicken & pepper traybake
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2 sweet peppers, stalks removed and deseeded
8 cloves garlic, skin on
4 chicken thighs
1 tbsp Cooks’ Ingredients Deep South Cajun Rub
2 tbsp olive oil
150g basmati rice
1 unwaxed lime, juice and zest, plus wedges to serve
Garlic mayonnaise, to serve (optional)
1. Preheat the oven to 220ºC, gas mark 7. Cut the peppers into 5cm chunks, then place them onto a large nonstick baking tray with the garlic cloves, chicken, Cajun rub, olive oil and a generous pinch of seasoning. Using your hands, toss to coat and combine.
2. Spread the ingredients in a single layer and roast for 35 minutes, until the chicken is cooked, the juices run clear, there is no pink meat, the skin is crispy and the peppers are tender and caramelised.
3. When the traybake has 15 minutes of roasting time left, bring a medium pan of salted water to the boil. Add the rice and cook according to pack instructions. Remove from the heat and drain, then grate over the lime zest and a squeeze of juice. Season.
4. Cut the spare lime into wedges, then serve alongside the rice, chicken and peppers, with a spoonful of garlic mayo on the side, if using.
Typical values per serving:
(without mayo) gluten free
This recipe was first published in August 2021.