Serves 4
Use the leftovers of a sourdough loaf to make a delicious cheesy, golden topping. Serve with a salad or any green vegetable. The filling is lovely and creamy without having to go to the trouble of making a white sauce – perfect for a cold winter evening.
Prep 15 MINS
Cook 55 MINS
FREEZER FRIENDLY
- a knob of butter
- 400g boneless, skinless chicken (thigh or breast), cut into 2.5cm pieces
- 2 small leeks, trimmed and sliced 2 garlic cloves, crushed
- finely grated rind of 1 lemon
- 1 tsp fresh thyme leaves, plus a little extra
- 2 tbsp rapeseed oil 175g sourdough bread
- 1 x 400g tin of cannellini beans, drained and rinsed
- 100ml hot chicken stock 100g crème fraîche
- 1 tbsp Dijon mustard
- 50g freshly grated Parmesan cheese
- sea salt and freshly ground black pepper
TO SERVE
soft green leaf salad
Preheat the oven to 200°c (400°F/gas mark 6).
Use the butter to grease the roasting tin and add the chicken, leeks, garlic, lemon rind and thyme. drizzle over half of the oil and season generously, then toss with your hands until evenly combined. roast for 30 minutes, until the leeks are softened and the chicken is just tender.
Meanwhile, tear the sourdough into small pieces and place in a bowl. Season and drizzle over the rest of the oil, tossing to coat.
Tip the cannellini beans into the roasting tin and pour in the hot stock, stirring gently with a spatula to combine, then fold in the crème fraîche and mustard. Scatter over the bread and sprinkle the Parmesan on top and another sprinkling of thyme. Bake for another 10–15 minutes, until crisp and golden brown.
Serve straight to the table with a separate bowl of salad.
Chicken, Halloumi and Chickpea Traybake
Serves 4
15 MINS
35 MINS
LOADS OF VEG
- 1 x 400g tin of chickpeas, drained and rinsed
- 3 tbsp rapeseed oil
- 2 tsp dried harissa spice seasoning 4 skinless chicken fillets
- 250g baby plum tomatoes 200g Padrón peppers
- 125g halloumi cheese, cut into 1cm slices
- sea salt and freshly ground black pepper
This traybake is best eaten immediately, while the halloumi is still hot, as it will go rubbery as it cools down. I just love the combination of the crisp, salty halloumi against the spiced chickpeas and lightly charred vegetables.
Preheat the oven to 180°c (350°F/gas mark 4).
Put the chickpeas in a bowl with half of the oil and the harissa. Season generously and toss until evenly combined.
Put the chicken, baby plum tomatoes, peppers and halloumi into a roasting tin and season with salt and pepper. drizzle over the rest of the oil and mix with your hands to coat everything evenly. Add the flavoured chickpeas and roast for 20–25 minutes, until the chicken is tender and the vegetables are nicely charred. Serve immediately straight to the table.