Sumac-roasted chicken traybake
This sumac-roasted chicken traybake is packed with flavour, plus it's low in calories and gluten free. Serve with zesty yogurt dressing, and you have yourself a quick and easy summer dish
INGREDIENTS :
- 8 chicken thighs
- olive oil
- 2 tsp chilli flakes
- 1 1/2 tbsp sumac
- 2 tbsp ground cinnamon
- 1 tbsp ground cumin
- 100ml natural yogurt
- 2 tbsp white wine vinegar
- 1 lemon, zested and juiced
- chopped to make 1 tbsp dill
- 1/2 clove garlic, crushed
YOGURT DRESSING
DIRECTION:
- Heat the oven to 180C/fan 160C/gas 4.
- Rub the chicken with 2 tbsp oil and season well. Mix the chilli flakes, sumac, cinnamon and cumin together then dust the chicken in the spices.
- Put onto a large baking tray and roast for 45 minutes to 1 hour until the chicken is tender.
- Whisk the dressing ingredients in a small bowl. Serve the chicken drizzled with the dressing.
