Chicken Shawarma Tray Bake
Course: DinnerServings
4
servingsPrep time
10
minutesCooking time
30
minutesIngredients
600g skinless chicken thighs
60ml (¼ cup) olive oil
3 tbsp honey
1 tbsp sweet smoked paprika
½ tsp ground cinnamon
1 tsp dried chilli flakes
1 tsp ground coriander
1 tbsp freshly ground cumin
2 garlic cloves, crushed
1 medium sweet potato, sliced into strips using a peeler (about 1½ cups)
4-5 leaves cavolo nero/kale/spinach
35g (¼ cup) dried cranberries
100g (½ cup) Persian-style feta
80g (½ cup) smoked almonds, roughly chopped
½ cup coriander leaves, roughly chopped
Method
- Preheat the oven to 175C (155C fan-forced).
- Add the chicken, olive oil, honey, spices and garlic to a deep roasting tray and swirl around to coat. Spread out the chicken and ensure the thighs are flat not rolled. Season generously with salt and pepper.
- Add the sweet potato strips and toss them a little in the marinade on the tray. Pop the tray in the oven and cook for 15 minutes.
- Quickly open the oven door and add the cavolo nero leaves and give the tray a good shake. Cook for another 10-12 minutes or until the chicken is nice and brown on top, the cavolo nero is crisp and the edges of the sweet potato take on a bit of a char.
- Remove from the oven and scatter over the cranberries, feta, almonds and coriander. Season to taste and serve.
Notes
- To make this go a little further, add some chopped vegetables to the bottom of the tray (eg. onion, capsicum, carrots, broccoli – anything you have). You could also serve with some rice or flat breads.