[Hands-Free Traybake] Mumbai Prawn & Chicken Traybake
with Prepped Potato & Tamarind Chutney
Tags:
Pre-Prepped
Allergens:
Crustaceans
•Soy
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1
Beetroot
1
Carrot
1
Spring Onion
1 packet
Chickpeas
1 packet
Chopped Potato
1 sachet
Mumbai Spice Blend
190 g
Peeled Prawns
(Contains: Crustaceans;)
330 g
Chicken Thigh
1 packet
Tamarind Chutney
(Contains: Soy;)
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced. Cut beetroot into thin wedges. Cut carrot into half moons. Thinly slice spring onion. Drain and rinse chickpeas.
2
- Place veggies, chopped potatoes and chickpeas on a lined oven tray. Sprinkle over Mumbai spice blend, drizzle with olive oil and toss to coat.
- Roast until just tender and brown around edges, 10-12 minutes.
TIP: If your baking tray is crowded, divide between two trays.
3
- Remove tray from oven, top veggies with peeled prawns, chicken thigh and a drizzle of olive oil. Season with salt and pepper.
- Bake until prawns are pink and chicken is cooked through, a further, 14-16 minutes.
TIP: Chicken is cooked through when its no longer pink inside.
4
- Divide Mumbai prawn and chicken traybake bewteen bowls. Drizzle over tamarind chutney. Sprinkle over spring onion to serve. Enjoy!
