SPANISH STYLE CHICKEN & BROCCOLINI® TRAY BAKE

Ingredients

• 1 family bunch Broccolini^®
• 175g Minicaps^® baby capsicums, halved lengthways
• 1 red onion, cut into wedges
• 3 tbs olive oil
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 2 garlic cloves, crushed
• 2 tbs tomato puree
• 6-8 chicken thigh cutlets, skin on (bone in)
• 8 thyme sprigs , optional
• couscous & lemon wedges , to serve

Method

1. Preheat oven to 200°C fan forced. Arrange Broccolini®, Minicaps® and onion in a large greased roasting pan.  Combine 2 tablespoons oil, 1 teaspoon paprika and 1 teaspoon cumin and spoon over the vegetables. Turn to coat.
2. Score each piece of chicken twice. Combine the remaining oil, paprika and cumin with garlic and tomato puree in a large bowl. Add the chicken and mix until well coated. Place skin side up over the vegetables and scatter over the thyme. Roast for 30-40 minutes or until chicken is cooked through (insert a skewer into the centre, if the juices run clear the chicken is cooked). Serve with couscous and lemon wedges.

Tip: Chicken thigh cutlets can range in size so depending on who you are feeding you may use 4 large or 6-8 smaller ones. You can use skinless chicken thigh cutlets too.