Inspired by Nigella Lawson’s chicken traybake recipe
Here’s a link to the original recipe: https://www.today.com/recipes/nigella-lawson-s-chicken-pea-traybake-recipe-t127442
I have tweaked it to add a hint of chilli and replace the vermouth with dry white wine. My recipe also takes into account just cooking for two and cooking with our larger Australian leeks. The dill, garlic and chilli flavours somehow seep into the chicken and the peas and leeks are so yummy cooked in the juices of the chicken.
This is such a fabulous weekday, no fuss but delicious and different combination. After this first try I have to say it will definitely not be the last.
Thanks Nigella for the inspiration.
Preparation: 5 minutes Cooking time: 1 hour
Ingredients
- 3-4 chicken thigh cutlets or thigh fillets – skin on
- 1 kg bag of frozen peas
- 1 leek
- 4-5 stalks of dill with extra for garnish
- 1/4 cup of dry white wine
- 4 cloves garlic
- 2 red chillies (optional)
- Salt and pepper
- 3 tablespoons olive oil
Method
1. Pre-heat fan forced oven to 200 degrees celcius
2. Empty bag of frozen peas into flat casserole dish or oven tray that will fit chicken on top snugly
3. Slice leeks into thickish rounds
4. Pound garlic and 1 chilli into a paste in a mortar and pestle,adding 1/2 teaspoon of salt to help.
5. add 3/4 of the garlic chili paste, the leeks and dill torn into pieces to the peas
6. Add 2 tablespoons of olive oil to the peas, add white wine, and mix all the base ingredients thoroughly
7. Rub leftover garlic chilli paste on chicken
8. Place chicken on top of peas and drizzle minimally with olive oil and sprinkle with some salt
9.Place in oven for 15 minutes or until skin starts to turn golden
10. Remove from oven and push peas down and mix peas around, removing chicken for a moment if needs be, so peas are slathered in the liquid and juices.
11. Roast in oven for further 45 minutes until chicken is cooked and most of the liquid is evaporated and peas are soft and juicy. Peas will lose their “greenness” but it‘s worth it, trust me!
12. Serve chicken garnished with extra dill, with peas on the side and accompany with a green salad and with or without roast potatoes for a delicious dinner
5.