PREP AHEAD ROSE HARISSA CHICKEN & SMASHED POTATO TRAYBAKE @drchintalskitchen
🌱 Veg – Swap for Halloumi & add to the potatoes for the last 10 minutes of cooking 🌱
This is literally the easiest traybake I’ve ever made. Maximum flavour in minimal time is my new middle name 🤣
As well as cooking, cooling & reheating, keep the skin on potatoes always = extra fibre, extra nutrients & lowers their GI
This was a quick easy mid-week meal that I served with tenderstem broccoli and a side salad – YUM
Chintal x
Recipe:
Serves 4
4-6 chicken thighs
2 tbsp rose harissa paste (plus more as needed)
1 tsp minced garlic
1 tsp minced ginger
Salt to taste
600g new potatoes
Drizzle of EVOO
1️⃣ Pre heat the oven to 180C
2️⃣ Par boil the potatoes in boiling water until just cooked, about 10 mins
3️⃣ Lay them in a large baking tray and smash with a glass
4️⃣ Marinate the chicken with the harissa paste, garlic, ginger & salt. Place on top of the potatoes
5️⃣ cover and place the tray into the fridge overnight
6️⃣ Just before cooking, preheat the oven to 180C, drizzle EVOO over the chicken and potatoes & bake for about 35-45 mins until cooked through.
7️⃣ Don’t forget to add a little extra harissa drizzle on top from all the tray juices! Enjoy 😋
#traybakerecipe #easyrecipes #healthyfamilymeals #nutritiousmeals #healthymeals #healthyrecipes #healthytraybakes #easyhealthymeals
20 Comments
A glucose spike after eating is normal. Only repeated or extreme spikes are a health concern. Most people do not need to be concerned with do all this for a healthy vegetable like a potato.
Isn't boiling them already cooking?
Recipe please
so before cooking means after boiling them??
Looks good!
Great idea!!!
recipe would be greatly appreciated thank you
I've never seen broccoli plated like that
Cook starchy foods WITH FAT/OIL you get this effect.
Was discovered with rice.
Also works with pasta.
But you need the fat.
You have no idea what you are talking about. You are just saying trigger words to sound smart.
I tried refriginating patatoes, rice and pasta.
The sucker spike is the same as eating them directly after cooking.
Eww math
1. It needs 24h to build resistent starch (4-6% of the starch becomes RS depending on the potato)
2. Reheating potatos destroys the resistent staches
3. Dont trust someone on the Internet do your own research
Yes but you just made them unhealthy.
Thank u 🙌😇🙏
Im thinking though it's probably such an insignificant amount and that's why dieticians aren't telling diabetics to cook and cool their starches.
Can't wait to try this!
Recipe, that looks so good!
How do you save time when your potatoes need to go in the fridge overnight 😂
What is tge red sauce?