Chicken Tray Bake
Middle Eastern Recipes, Worldwide Recipes
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SUBTOTAL
£0.00
Low Fat, Dairy Free
Olive oil
6 x Chicken Thighs
3 x Garlic cloves, grated
2 x shallots, diced
2 tsp South African Curry Powder
2 tbs Tomato Puree
2 x tsp Chicken Stock & 300ml water
250g Carrots, diced
100g Dried Apricots
250g Basmati Rice
Red chilli flakes (optional)
Salt & Pepper
Fresh Coriander for garnish
Method
Step 1: Add olive oil to a large pan on medium heat
Step 2: Season the chicken thighs with salt then add them to the pan, browning them on both sides for couple of minutes, then place aside
Step 3: (Add some more oil if needed) In the same pan add the shallots, garlic, South African blend, tomato puree and carrots, stir for a few minutes until coated and starting to cook
Step 4: Pour in the stock and add the chicken back in, bring to the boil then lower the heat – Cook for around 40-45 minutes with the lid on.
Step 5: Once reduced, check the chicken is cooked through
Step 6: Add in the apricots and cook for a further 10 minutes
Step 7: Season with Salt & Pepper
Step 8: Garnish with some chili flakes to add a pinch of heat and some fresh coriander, serve with rice.
