This yellow chicken curry is a complete … It is this chicken that provides a strong natural “gravy”, and the other reasons to do so are even more compelling. This delicious Spanish chicken bake serves 4 people and will take about 1hr and 15 mins to make in total. I accidently used horseradish instead of mustard. Put the chicken and fennel onto a warmed serving plate and put the pan over a medium heat (use a saucepan if your tin isn’t hob-friendly) and boil the juices, stirring as you watch it turn syrupy; this should take about 1½–2 minutes in the tin, and about 5 in a saucepan. If you can afford good organic chicken, buy it. Squeeze the lime juice over the onion, if using. :) Everyone loved it, and I couldn't get enough of the mmm's from the other diners :) Thank you so much for your recipies Mrs. Lawson. Turn everything together in the pan – breaking up any large clumps of the frozen peas – until well mixed. I have made this numerous times and love it, as do my dinner guests. Had it with oven roasted new potatoes. https://www.jamieoliver.com/recipes/chicken-recipes/hit-n-run-traybaked-chicken 3. Bake for 1 hour, until the chicken and sausage are browned; turn the sausages halfway through cooking. It’s a life-changer. I remember the first time I heard someone talk about a tray bake. Chicken delicious, peas and leeks divine! 1kg/2 1/4lbs total, though less wouldn't matter), 100 millilitres cold-pressed rapeseed oil (or extra-virgin olive oil, plus more for drizzling on the chicken when cooking), 2 seville oranges (zested and juiced, or zest and juice of 1 eating orange and juice of 1 lemon, about 100ml /scant half cup of juice), 12 chicken thighs with skin on and bone in (preferably organic), 7 tablespoons cold-pressed rapeseed oil (or extra-virgin olive oil, plus more for drizzling on the chicken when cooking). I wouldn’t go any smaller – measuring from inside rim to inside rim – than about 38 x 28cm / 15 x 11inches (a little larger is fine) as there needs to be space around the chicken thighs for the magic to happen. Loved this recipe & will definitely do again! Leave on the chopping board while you get on with the marinade. Preheat the oven to 200°C/180°C Fan/400°F and clatter the frozen peas into a large roasting tin, followed by the leeks, garlic, vermouth, 2 tablespoons of oil, 2 teaspoons of kosher salt and most of the dill. Put back in the oven for a further 30 minutes, by which time the peas and leeks will be soft, and the chicken tender and cooked through, its skin golden and crisp. As such, the chicken will tend to be ready a few minutes before the next 30 minute recommended checkpoint and it rests while the potatoes finish up. I was watching an episode of Nigella Bites and Nigella was raving about her no fuss Spanish Chicken and Chorizo tray-bake where everything was made on one sheet pan. Built by Embark. Love this! Made one dish as per recipe for four carnivores, and a separate tray of peas, leeks and garlic, popping a couple of sea bass fillets on for last 12 minutes for the vegetarians. I discard (that’s to say, eat) the tubey bits of the fennel, but if you have a roasting tin big enough, use everything. Seal the bag tightly at the top, lay the bag in something like a lasagne dish and squelch it about so that you make the small amount of marinade cover as much of the chicken as possible. INSTRUCTIONS Preheat the oven to 425°F. Served with creamed potatoes and vegetables. Don’t do the same to the leeks, however, as the bits that are peeking out will become desirably caramelised in the heat. Remove the bag from the jug and, holding it up, add a quarter of the chicken pieces, followed by a quarter of the fennel pieces, and so on until everything’s been used up. Nigella shows us how to make her very easy one pan chicken dinner for two with roasted vegetables and herbs. STORE NOTE: Cool leftovers, then cover and refrigerate within 2 hours of making. Method. Cut the bulbs of fennel into quarters and then cut each quarter, lengthways, into 3. Ok, the supermarket had run out of anything chicken thanks to pandemic panic buying. Copyright © 2020 Nigella Lawson, 2 large bulbs fennel (approx. Will definitely make again!! MAKE AHEAD / STORE: If you prefer, you can use light chicken stock in place of the vermouth or wine. Fab meal, super healthy and less than 5 mins prep. I would suggest pairing it with a simple salad, or simply cooked veg, as the flavours in the tray bake are pretty much all you need 3 large potatoes (I used equivalent amount in new red potatoes, Nigella calls for Yukon Gold), unpeeled, cut into 1″ chunks. Leave it for 30 minutes or so, to come up to room temperature while you preheat the oven to 200ºC/180°C Fan/gas mark 6/400ºF. 3cm/ 1 inch slices), 4 x 15ml tablespoons dry white vermouth or wine, 2 x 15ml tablespoons regular olive oil (plus more for drizzling), 2 teaspoons sea salt flakes (plus more for sprinkling), 1 small bunch fresh dill (torn into pieces), 8 chicken thighs with skin on and bone in, 4 -5 medium-large trimmed leeks (cut into approx. The Hairy Bikers use chicken thighs in this recipe to cut down the cost but feel free to use your favourite cut of chicken instead e.g. Leave in the fridge overnight or up to 1 day. Is it a tray bake? Thank you {% member.data['first-name'] %}.Your comment has been submitted. Cover and let it steep while you cook the chicken. Will keep in fridge for up to 3 days. #NigellaLawson Thank you Nigella! For US cup measures, use the toggle at the top of the ingredients list. 750 grams chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized) Put the aubergines, pepper, onion and potatoes in a large roasting dish and drizzle over 2 tablespoons of olive oil and the … Absolutely everyone I’ve served this to loves the combination of the vermouth dowsed peas and the tenderness of the chicken. Baked Chicken Curry. Store in fridge until needed. Reheat in a saucepan or microwave until piping hot all the way through. Arrange the chicken thighs, skin-side up, on top, then drizzle them with a little olive oil and give them a good sprinkling of kosher salt, before roasting in the oven for 45 minutes. Chicken and Pea Traybake | Nigella's Recipes | Nigella Lawson If it is, split everything between two baking trays. 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