Feed Your Family For £20...In A Hurry! The Cookbook

Chicken & Chorizo Traybake

Traybakes are fab. They save on time,dishes and are minimum prep so they're a great midweek option. I've used a mix of chicken pieces in this recipe-drumsticks and thighs but you could use breast or quarters. This would also work well with Turkey steaks or with Pork chops. You can tailor it to suit your families tastes by adding a little chilli or a different vegetable too. I just used up what I had in the fridge. Why not give this a try and let us know how you got on in the comments below. We love to see your feedback x

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Yields4 Servings
Prep Time10 minsCook Time55 minsTotal Time1 hr 5 mins
 8 Chicken pieces
 100 g Chorizo
 1 Onion
 1 Pepper
 200 g Mushrooms
 100 g Cherry tomatoes
 50 g Spinach
 For the marinade
 2 tbsp Olive Oil
 2 tbsp Tomato Ketchup
 1 tbsp Paprika
 1 tsp Sugar
 1 tsp Salt & Pepper
 2 tsp Garlic paste
1

Prep:- Take the chicken out of the packaging and pat it dry.
Slice the Chorizo.
Slice the Onion.
Slice the Pepper (I used a mix of 3 colours)
Slice the tomatoes
Shred the Spinach

2

Make the Marinade by mixing the paprika, pepper,salt and sugar with the ketchup, garlic and oil together into a paste.

3

Coat the chicken with the mix, making sure its all coated, then cover with cling film and leave to marinade in the fridge for 1-2hrs or longer if possible.

4

Once marinated, take out of the fridge and add the Chorizo, onion, mushrooms and peppers .

5

Mix through then cover with tinfoil, and place in the Halogen oven.

6

Tip:- I always put the top grill rack over the tinfoil to make sure it stays in place

7

Bake at 175°for 40mns

8

Uncover, add the sliced tomatoes, baste the chicken with the sauce and bake for a further 15-20mns or until the chicken is cooked through and not pink.

9

Add the Spinach and mix through. The heat from the dish will wilt it.

10

Serve with Cauliflower rice and crusty bread. Drizzle the sauce over and add a sprinkle of sesame seeds(optional)

11

Easy swaps :-
Chicken pieces for breast.
Peppers for green beans or mangetout.
Olive oil for sunflower.
Paprika for smoked.
Ketchup for puree
Halogen for Conventional oven- 190°for 45-55mns

Ingredients

 8 Chicken pieces
 100 g Chorizo
 1 Onion
 1 Pepper
 200 g Mushrooms
 100 g Cherry tomatoes
 50 g Spinach
 For the marinade
 2 tbsp Olive Oil
 2 tbsp Tomato Ketchup
 1 tbsp Paprika
 1 tsp Sugar
 1 tsp Salt & Pepper
 2 tsp Garlic paste

Directions

1

Prep:- Take the chicken out of the packaging and pat it dry.
Slice the Chorizo.
Slice the Onion.
Slice the Pepper (I used a mix of 3 colours)
Slice the tomatoes
Shred the Spinach

2

Make the Marinade by mixing the paprika, pepper,salt and sugar with the ketchup, garlic and oil together into a paste.

3

Coat the chicken with the mix, making sure its all coated, then cover with cling film and leave to marinade in the fridge for 1-2hrs or longer if possible.

4

Once marinated, take out of the fridge and add the Chorizo, onion, mushrooms and peppers .

5

Mix through then cover with tinfoil, and place in the Halogen oven.

6

Tip:- I always put the top grill rack over the tinfoil to make sure it stays in place

7

Bake at 175°for 40mns

8

Uncover, add the sliced tomatoes, baste the chicken with the sauce and bake for a further 15-20mns or until the chicken is cooked through and not pink.

9

Add the Spinach and mix through. The heat from the dish will wilt it.

10

Serve with Cauliflower rice and crusty bread. Drizzle the sauce over and add a sprinkle of sesame seeds(optional)

11

Easy swaps :-
Chicken pieces for breast.
Peppers for green beans or mangetout.
Olive oil for sunflower.
Paprika for smoked.
Ketchup for puree
Halogen for Conventional oven- 190°for 45-55mns

Chicken & Chorizo Traybake

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