Cajun Style Chicken Thigh Traybake

Chicken Thigh Gumbo Tray Bake
  • 4 servings
  • 30 minutes to prepare
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Ingredients

  • 8 chicken thighs
  • 50ml vegetable oil
  • 1tbsp Cajun spices
  • 75g cjorizo, diced
  • 1 green pepper, diced
  • 1 red onion, diced
  • 4 spring onions, sliced
  • 1 celery stick, sliced
  • 200g okra, sliced
  • 400g chopped tomatoes
  • 2 bay leaves
  • 3 garlic cloves, crushed
  • 1tsp dried thyme
  • 1 red chilli, sliced
  • Salt and pepper to taste

Instructions

Method

  1. Preheat the oven to 180°c/160°c Fan/ 356°F/Gas Mark 4.
  2. Drizzle each chicken thigh in vegetable oil and sprinkle Cajun spices all over to coat.
  3. Place in a deep sided baking tray and roast in the oven for 15 minutes.
  4. Add the chorizo and chopped vegetables to the tray and continue to cook for another 15 minutes.
  5. Add the chopped tomatoes, bay leaves, crushed garlic, thyme and chilli then cook for a further 15 minutes, stirring every 5 minutes.
  6. Remove from the oven, season to taste and serve with rice.

Chef’s Tip:

Perfect for batch cooking, try adding some seafood like cooked king prawns, crab claws or crab meat when you reheat for an authentic Louisiana style.

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