The Ice Kitchen North African chicken traybake

Traybakes are the epitome of easy cooking and they really are a great way to use up leftover ingredients. Best of all, they freeze well and taste even better once reheated, truly embodying The Ice Kitchen’s amazing capabilities! This North African chicken traybake is one of my all-time favourites.

North African chicken traybake
Andrew Burton

SERVES 8 (4 FOR NOW AND 4 FOR LATER)

10 MINUTES PREP

50 MINUTES COOKING

16 chicken pieces (a mix of bone-in skin-on thighs and drumsticks)
1 large bag of new or baby potatoes (about 1.5kg), halved
8 preserved lemons, quartered
300g jar pitted green olives, drained
2 large onions, cut lengthways into eighths
6 garlic cloves, unpeeled and smashed
2 tsp ground cumin
2 tsp ground coriander
500ml chicken stock
4 tbsp extra virgin olive oil

YOU CAN ALSO SWAP THE PRESERVED LEMONS, OLIVES, CUMIN AND CORIANDER FOR:

2 packets of chorizo, sliced
2 tbsp smoked paprika
some sprigs of thyme
2 thickly sliced peppers
thick slices of red onion
couple of handfuls of black olives
4 courgettes cut into chunks
zest and juice of 2 lemons
sprigs of fresh oregano or
1 heaped tsp dried oregano

1. Preheat the oven to 200C/180C fan/gas 6.

2. Put all the ingredients into a roasting tin in a single layer (use 2 tins if necessary), give everything a good stir to mix well, add a little salt and pepper, cover with foil and bake in the oven for 30 minutes.

3. Remove the foil, then cook for another 20-30 minutes until cooked through and the juices run clear and serve.

ICE KITCHEN TIP Bone-in meat can take longer to heat, especially when cooked from frozen. To be safe, I would always defrost this North African chicken traybake fully in the fridge overnight before heating until piping hot through.

FREEZE Allow to cool completely, then portion up (I like preparing portions of two) and place into labelled resealable freezer bags. Lay flat to freeze, before filing upright.

FREEZER TO TABLE Put in the fridge overnight; once defrosted, empty into a roasting tin, cover with foil and bake for 45-55 minutes until piping hot through. Pop under a hot grill for a couple of minutes to crisp up the skins.

the ice kitchen cookbookRecipe from The Ice Kitchen: Fast Fresh Food To Fill Your Family and Your Freezer by Shivi Ramoutar, published by HarperCollins on e-book (£7.99) and hardback (£16.99)