Add a bit of spice to your chicken traybake with cinnamon, cumin and turmeric. This simple pilaf with chicken thighs makes for an easy, nutritious midweek dinner
Ingredients
1 onion, thinly sliced
1 clove garlic, crushed
1 tsp ground turmeric
1 tsp cumin seeds
1 tsp ground cinnamon
1 lemon, juiced
olive oil
4 whole chicken thighs
250g cooked basmati rice (use a pouch or leftovers)
a handful dill, chopped
STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the onion, garlic, spices and lemon juice in an ovenproof dish that the chicken thighs will fit in snugly, with just a little space between them.
STEP 2
Add 1 tbsp oil and some seasoning, then stir everything together. Sit the chicken thighs on top of the onion mix and season. Cover with foil and bake for 20 minutes.
STEP 3
Remove the foil and bake for another 20 minutes. Take out the chicken pieces then stir the rice and most of the dill into the roasted onion mix.
