A fantastic option for the BBQ and impressing your friends and family, or in a wonderful traybake. Our Peruvian seasoning is a versatile blend that adds subtle notes of lemon and a medium spicy depth of flavour to vegetables, or makes a fantastic rub for chicken, beef and more!
SERVES: 2
PREP TIME: 10 minutes
COOKING TIME: 30 minutes
Peruvian Traybake Recipe
You will need...
Ingredients
2 tablespoons of Great Northern Spice Peruvian Seasoning
4 large boneless and skinless chicken thighs, diced
2 tablespoons rapeseed oil (or olive oil)
1 red pepper, sliced
1 large sweet potato (small cubes)
1 red onion, sliced
Quinoa and avocado salad to serve with
Corn on the cob (optional)
How to cook
In a large bowl, mix the chicken with 1 tablespoon of Peruvian Seasoning and 1 tablespoon of oil. Refrigerate for 2 hours or preferably, overnight to marinate. You can also still carry on to the cooking stage.
In a baking tray, add sliced red peppers, cubed sweet potatoes and sliced red onion, splash some oil over then sprinkle over 1 tablespoon of Peruvian Seasoning.
Add the marinated chicken over the vegetables and cook for 30 minutes at 180℃, turning the chicken and mixing the veg halfway through.
Ensure the chicken is cooked through and serve with quinoa and avocado salad. Enjoy!
Take a photo and share with us on social by tagging @greatnorthernspice
Tips
Soften the sweet potato first by microwaving them for 5 minutes in a covered microwavable dish.
Sprinkle some Peruvian Seasoning over the corn on the cob before cooking.
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