Spiced chicken and cauliflower traybake recipe
Created by The Tesco Recipes team
If you’re yet to try roasted cauliflower, you’re in for a treat. Traybakes are the perfect fuss-free dinner; this dish pairs Middle Eastern spices with sweet cherry tomatoes and a nutty, herb-studded tahini sauce to make a satisfying gluten-free supper.
See method- Serves 4
- 15 mins to prepare and 1 hour 15 mins to cook
- 413 calories / serving
- Gluten-free
Ingredients
- 1 cauliflower, cut into florets
- 2 red onions, cut into wedges
- 8 skin-on, bone-in chicken thighs
- 1 x 330g pack cherry tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- ½ tsp mild chilli powder
- 1/4 tsp ground cinnamon
- ¼ tsp allspice
- 3 tbsp olive oil
- 100g baby spinach
For the tahini sauce
- 25g (3/4oz) tahini
- 125g (4 1/2oz) low-fat natural yogurt
- 1/2 red chilli
- 30g pack fresh coriander
- ½ x 30g pack flat-leaf parsley
Each serving contains
- Energy
- 1720kJ 413.0kcal
- Fat
- 30g
- Saturates
- 8g
- Salt
- 0.4g
- Sugars
- 12g
of the Reference intake
Carbohydrate 14.5gProtein 24.5gFibre 5.7g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the cauliflower florets, onion wedges, chicken thighs, tomatoes, spices and oil into a large roasting dish and mix well to combine.
- Cover with foil and bake in the oven for 45 mins, then remove the foil and continue to bake for 25-30 mins, until the chicken is cooked through with no pink meat showing and the cauliflower is golden and tender.
- Meanwhile, put all the ingredients for the tahini sauce into the small bowl of a food processor and blitz until smooth.
- Stir the spinach into the roasting tin and let it wilt from the heat of the chicken and veg. Serve drizzled with the tahini sauce.
- See more Gluten-free recipes
