Easy, peasy, orange squeezy! Consider your Thursday night tea sorted. My chicken, chorizo and sweet potato tray bake with a healthy helping of orange, is perfect for busy people and it’s great for tea one night, leftover lunch the next day. Hearty, wholesome and zingy, it’s a taste sensation. It’s not too pricey either. Basically, this meal is the nuts.
Serves 4-6
You’ll need
4 sweet potatoes, skin on, chopped into thick discs
3 chicken breasts, cut into chunks (I went for corn fed, skin on and it really made a difference)
1/2 ring of chorizo, cut into thick discs
1 orange
2 red onions, sliced
1 red pepper, roughly chopped
2 green chillis, thinly chopped
6 cloves of garlic, peeled
This could well be one of the shortest set of instructions for any recipe on Plates and Places – it’s that bloomin’ simple!
Simply layer all of your chopped ingredients in a deep tray which has been slathered in olive oil and a little squeeze of the orange.
Once everything is piled into the tray, grate a generous amount of orange over it, squeeze in a little more zest, add a little more olive oil and pop in the oven for about 40 minutes.
Give the tray a shake half way through and when it’s ready, serve with a glass of red. Chateauneuf de Pap is £10 in Co-Op at the moment!
