Spiced Coconut Chicken Traybake

Method

1. 1The Marinde: chicken thighs, 1 tsp ground cumin, coriander, 1/2 tsp ground turmeric, chilli powder, 6 cardamom pods (crushed), grated ginger, garlic cloves, lemon juice, salt. Marinade 2hours over overnight.
2. 2Roast: add sliced onion to tin and toss with oil. Sit chicken on and Roast at 180°C for 30 mins. Add red pepper and pour over coconut milk. Roast 45mins. Stir in 120g baby spinach just before serving.