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Ingredients Chicken Tikka Tray Bake:
- Prepare 8 boneless and skinless chicken thighs
- Make ready 3 peppers
- Give 4 of red onions
- Get 3 sweet potatoes
- Take 1 pack of baby corn
- Take 1 bag spinach
- Prepare 200 g for tikka paste
- Get 1 sachet microwaveable rice
- Make ready for Optional
- Require Mango chutney to serve
Chicken Tikka Tray Bake start cooking:
- Chop the peppers and onion into large pieces. Chop the sweet potato into wedges.
- Place all the vegetables into a large baking tray or roasting tin. Place the chicken thighs on top.
- Spoon on the tikka paste, smear over the chicken and veg. Season with pepper.
- Place in the oven and cook for 45mins-1hr approx 210c. Turn the veg and chicken 2 or three times whilst cooking to stir the sauce in. Cook until the chicken is cooked and the sauce has thickened.
- Microwave the rice per the instructions. Add the rice to the tray bake and top with spinach. Return to the oven for 5-10mins until the spinach has wilted.
- Serve with a dollop of mango chutney!
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