Spicy Cajun Chicken and Cauliflower Traybake with Creamy Lime Drizzle
“Traybakes are a delight, but they aren’t always straightforward because some elements require longer cooking than others. In this recipe, I cook the chicken pieces for a bit, then add the cauliflower for the remaining time. This results in sufficiently cooked chicken and tender cauliflower. Don’t skip the creamy lime drizzle because it’s a lovely and cooling accompaniment for this spicy dish.” - Monya
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C (fan oven) and have your largest baking tray ready. I like to line mine with baking parchment paper to prevent anything sticking.
Step 2
Place the cauliflower florets into a large bowl and the chicken thighs in a second large bowl. We are cooking the two in separate steps, so drizzle the olive oil over the cauliflower, along with one-third of the Cajun spice. Season with salt and pepper and toss well to evenly coat. Set the bowl of cauliflower aside for now.
Step 3
Scatter the remaining Cajun spice - along with the garlic granules - over the chicken, and season with salt and pepper. Rub the seasoning in with clean hands, then place the chicken on a very large baking tray, skin side-up.
Step 4
Bake the chicken in the oven for 15 minutes, then remove the tray and add the seasoned cauliflower florets in among the chicken pieces. Return the tray to the oven for an additional 20 minutes. A total of 35 minutes should safely cook the chicken thighs through and cook the cauliflower florets tender and partially caramelised.
Step 5
Meanwhile, mix the soured cream with the lime juice and finely grated zest and stir through half of the chopped coriander.
Step 6
Serve the chicken and cauliflower with the creamy lime drizzle and scatter over the remaining coriander to garnish. Season with more salt and pepper, if needed.
- Ingredients
- Based on 4 servings
-
0.5 tsp Garlic Granules 1x Sainsbury's Garlic Granules 58g -
1.5 tbsp Cajun Spice 1x Sainsbury's Cajun Seasoning, Inspired to Cook 50g -
150g Soured Cream 1x Sainsbury's Fresh Soured Cream 150ml -
500g Cauliflower Florets 1x Sainsbury's Cauliflower -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
8 Chicken Thighs, skin-on, bone-in 1x Sainsbury's British Fresh Chicken Skin on Thighs 1kg -
1 Lime, juice and finely grated zest 1x Sainsbury's Limes -
2 tbsp Coriander, chopped coriander leaves, plus extra to garnish 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g