- 700g chicken thighs
- 4 Tbsp cajun seasoning
- olive oil
- red wine vinegar
- 3 green peppers
- 3 sticks celery
- 3 red onions
- 320g cherry tomatoes
- 300g basmati rice
- 1x 400g chickpeas
- 1 chicken stock cube
- 4 tbsp hot sauce
- 8 tbsp plain yoghurt
- 1/2 bunch fresh flat-leave parsley
Preaheat oven to 180C. Season the chicken all over with sea salt and black pepper
Mix the cajun seasoning with 2 Tbsp olive oil and 1 Tbsp red wine vinegar in a small bowl
Tear up the peppers into chunks, discarding the stalks and seeds. Trim and roughly chop with celery. Peel and quarter the red onions, and tip into large roasing tray with cherry tomatoes, salt and pepper and half the cajun marinade, massaging it into the veg.
Place the chicken on top, skin-side up, and drizzle over the remaining marinade and roast for 25 mins
Remove the tray from the oven, transfer the chicken to a plate, then stir the rice into the tray, along with the chickpeas (juice and all). Mix the stock cube with 400ml of boiling water, pour it into the tray, then transfer the tray to a medium-high heat on the hob and bring to the boil.
Pop the chicken back ontop, skin side up, then roast for 25mins, or until the rice is fluffy and the chicken pulls easily away from the bone.
Ripple the hot sauce through the yoghurt, then spoon it over the traybake and pick over the parsley leaves to serve.
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