Baharat Chicken, Potato and Shallot Traybake

Name: Baharat Chicken, Potato and Shallot Traybake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 3 tbsp Olive Oil; 6 Cloves Garlic, peeled and grated; 640g Skinned and Boned Chicken Thighs; 3 tbsp Lime Juice, juice; 1 tbsp Honey; 1.5 tbsp Tomato Puree; Maldon Salt, to taste; 5 Shallots, peeled and cut into quarters; 0.5 tsp Crushed Chilli Flakes; 500g New Potatoes, halved; 2.5 tbsp Baharat Spice Blend, or a Moroccan/Persian spice blend; 200g Green Beans, top and tailed

10m prep time

55m total time

Easy level

12 ingredients

Baharat Chicken, Potato and Shallot Traybake recipe by Cherrypick

Baharat which means spice in Arabic is a combination of warm spices including cardamom, cinnamon, black pepper, paprika and coriander. This impressive Middle-Eastern mix turns chicken and potatoes into something very special. Served simply with green veg or if you are feeling adventurous, a big fattoush salad. You can find the recipe by searching "Fattoush" into your search box.

Method

Based on 4 servings, adjust as needed.

Step 1

Mix the marinade. In a large bowl add the tomato puree, honey, Baharat spice blend, grated garlic, chilli flakes (if using), salt, lime juice and the olive oil. Mix well to form a paste and add the chicken thighs. You could do this a day in advance if you have time.

Step 2

Preheat the oven to 200°C/180°C fan. Place a medium-size saucepan onto the stove, fill with water and bring to a boil with a large pinch of salt. Add the halved potatoes and parboil for 8 minutes before draining.

Step 3

In a baking tray place the shallots (which should be cut into 1/4's lengthways through the root) along with the parboiled potatoes and the marinated chicken thighs. Mix all the ingredients together well to make sure everything is coated in the chicken marinade. Even out all the ingredients so nothing is piled on top of anything else and place the whole tray into the preheated oven. Bake for 30 minutes until the potatoes are crispy and the chicken is cooked through.

Step 4

Remove the tray from the oven and allow the chicken to rest while you boil the green beans in boiling salted water for 2-3 minutes. Drain the beans and serve alongside this tasty tray bake.

Ingredients
Based on 4 servings

3 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
6 Cloves Garlic, peeled and grated 1 x Sainsbury's Garlic
640g Skinned and Boned Chicken Thighs 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets
3 tbsp Lime Juice, juice 2 x Sainsbury's Limes x1
1 tbsp Honey 1 x Sainsbury's Runny Honey 340g
1.5 tbsp Tomato Puree 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
5 Shallots, peeled and cut into quarters 1 x Sainsbury's Echalion Shallots 400g
0.5 tsp Crushed Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g
500g New Potatoes, halved 1 x Sainsbury's British Charlotte Potatoes 1kg
2.5 tbsp Baharat Spice Blend, or a Moroccan/Persian spice blend 1 x Sainsbury's Baharat, Inspired to Cook 36g
200g Green Beans, top and tailed 1 x Sainsbury's Fine Green Beans 200g