Chicken, almond & red-pepper bake

A delicious one-pan roast brimming with flavour, seasoned with lemon, paprika and cumin

Ready in: 55 minutes

Serves: four


500 g of boneless chicken thighs

Three medium red onions, all sliced into thick wedges

500 g of small red potatoes, also sliced thickly

2 red peppers, deseeded and sliced into thick chunks

1 finely chopped garlic clove

1 tablespoon of ground cumin, 1 tablespoon of paprika, 1 tablespoon of crushed fennel seeds

3 tablespoons of olive oil

The juice and zest of 1 lemon

50 g of roughly chopped almonds

170 g of 0% fat whole Greek yoghurt

A handful of chopped parsley or coriander

Cooking instructions

1. Heat oven to 200C/ gas mark 6, and place chicken, onions, potato and peppers in a large bowl and season.

2. In a second bowl, mix the garlic, spices, lemon and oil.

3. Place the chicken, potatoes onions and peppers over two baking trays, and pour the mix over the top of both.

4. Place in the oven and roast for 32 minutes, turning over half way through to ensure it is cooked through.

5. Add almonds to the mix and cook for another eight minutes.

6. Serve in bowls, adding large dollops of Greek yoghurt and sprinkle the coriander as desired.


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