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Chermoula & orange chicken traybake
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4 chicken thighs (bone in, skin on)
1 red onion, cut into wedges
4 cloves garlic, sliced
1 Essential Red Pepper, thickly sliced
200g Tenderstem broccoli
I large orange, ½ finely sliced, juice of ½
½ x 95g jar Cooks' Ingredients Chermoula Paste
½ tbsp extra virgin olive oil
4 Levantine Table Handstretched Flatbreads
1. Preheat the oven to 200°C, gas mark 6. Put the chicken, onion, garlic, pepper, broccoli and orange slices in a baking tray; season. Add the chermoula, oil and the orange juice; toss to coat, then arrange the chicken skin-side up. Bake for 30 minutes, until the broccoli and oranges are starting to char, the peppers and onion are tender and the chicken is cooked through, the juices run clear and no pink meat remains.
2. Heat the flatbreads in the oven for the final few minutes of cooking time then serve with the chicken and veg.
Typical values per serving:
This recipe was first published in October 2021.