By the time Wednesday comes around, many of us lack the energy or inclination to spend hours in the kitchen in the evening, producing a restaurant-worthy meal. Instead, reach for a recipe like this one, which promises to have a tasty and nutritious meal on the table in around half an hour.
Ingredients (to serve 4):
- 4 chicken thighs, breasts legs
- 2 leeks
- 8 potatoes
- 6 cloves of garlic
- 3 tablespoons of olive oil
- A handful of fresh tarragon
- A handful of fresh basil
- 2 tablespoons of cashew nuts, soaked
- 2 tablespoons of water
- 1 teaspoon of salt
Instructions:
- Peel and slice the potatoes into roughly 2 inch cubes. Parboil them for 6 minutes, then drain and leave to cool.
- Heat the oven to 400 degrees F. Brush the chicken pieces with some of the olive oil and slice the leeks into rounds about half an inch thick. Place these in a baking tray.
- In a food processor, whizz up 2 tablespoons of the olive oil with the herbs, cashew nuts, water and salt.
- Add the parboiled potatoes to the baking tray, drizzle over the remaining olive oil and then drizzle over the herb dressing.
- Pop in the oven and bake for 40 minutes, checking a few times that nothing is burning.
Seriously easy and extremely tasty, this tray bake is a great crowd-pleaser and an ideal mid-week dinner.
