Spiced coconut chicken traybake
Serves 4 - 6
Easy
Prep:
Cook:
plus marinating
Whip up a comforting one-pan meal packed with warm spices, chicken thighs, coconut milk and a handful of fresh spinach
Skip to ingredients
Showing items 1 to 3 of 6
- 8-12 whole chicken thighs
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp mild chilli powder
- 6 cardamom podssquashed
- 1 tbsp grated ginger
- 3 garlic clovescrushed
- 1 lemonjuiced
- 1 tsp sea salt
- 1 large onionsliced
- 1 tbsp neutral oilsuch as groundnut or rapeseed
- 1 red pepperchopped
- 400g tin of coconut milk
- 100g baby spinach leavestorn
- basmati ricecooked to serve
Nutrition: per serving (6)
- kcal380
- fat28.6g
- saturates14.2g
- carbs7.4g
- sugars5.1g
- fibre2.9g
- protein21.9g
- salt1.1g
Method
step 1
Put the chicken in a dish or reusable food bag. Add the spices, ginger, garlic, lemon juice and salt, and toss to coat. Leave to marinate for a couple of hours or overnight.
step 2
Heat the oven to 200C/180C fan/gas 6. Put the sliced onion in the bottom of a roasting tin and toss with the oil, then sit the chicken and any marinade on top.
step 3
Roast for 30 mins, then add the pepper and pour over the coconut milk. Roast for 45 mins, then stir in the spinach until wilted and serve with basmati rice.
