Name: Spiced coconut chicken traybake
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 8-12 whole chicken thighs; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; 1 tsp mild chilli powder; 6 cardamom pods squashed; 1 tbsp grated ginger; 3 garlic cloves crushed; 1 lemon juiced; 1 tsp sea salt; 1 large onion sliced; 1 tbsp neutral oil such as groundnut or rapeseed; 1 red pepper chopped; 400g tin of coconut milk; 100g baby spinach leaves torn; basmati rice cooked to serve

8-12 whole chicken thighs
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp mild chilli powder
6 cardamom pods
squashed
1 tbsp grated ginger
3 garlic cloves
crushed
1 lemon
juiced
1 tsp sea salt
1 large onion
sliced
1 tbsp neutral oil
such as groundnut or rapeseed
1 red pepper
chopped
400g tin of coconut milk
100g baby spinach leaves
torn
basmati rice
cooked to serve

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.