"When it comes to traybakes, chicken is the undisputed hero, because it's endlessly adaptable and perfect for carrying bold, global flavours. First up, some eastern Mediterranean chicken meatballs, flecked with feta and black olives for a sharp, savoury punch. Then a Persian-style saffron chicken and rice; the rice cooks with the chicken, absorbing all the flavours of the sunshine-yellow saffron and crisping up at the edges."
"To make the meatballs, put the chicken breasts (or mince) in a food processor and add all the remaining meatball ingredients and a pinch each of salt and pepper. Blitz smooth, then roll into 16 meatballs. Swirl a few tablespoons of the passata around the base of a 24cm x 32cm roasting tin. Mix the remaining passata with the Turkish pepper flakes, dried oregano, garlic powder and a big pinch of salt and pepper."
Chicken traybakes pair well with bold global flavours, showcased by three recipes: eastern Mediterranean meatballs, Persian-style saffron chicken and rice, and a Korean-inspired chicken and potato traybake. The meatballs combine minced chicken with feta, black olives, spring onions, garlic, tomato puree, Turkish pepper flakes and oregano, blitzed and rolled into 16 meatballs, then baked in a spiced passata-based sauce. Saffron chicken cooks with rice so the grains absorb saffron flavours and crisp at the edges. The Korean traybake uses gochujang and soy to create a deeply savoury sauce that elevates simple chicken and potatoes.
Read at www.theguardian.com
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