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Lemon chicken and rice traybake
Fruit and vegetables
1
lemon
, zest and juice
6
garlic
cloves, crushed
1
lemon
, thinly sliced and seeds removed
1
courgette
(about 150g/5oz), sliced into half-moons
½
lemon
, juice only (about 2 tbsp)
2
garlic
cloves, crushed
4 tbsp finely chopped fresh flatleaf parsley or
coriander
Tins, packets and jars
750ml/1¼ pint chicken or
vegetable stock
6 tbsp
tahini
Cooking ingredients
4 tbsp
olive oil
2 tbsp runny honey or
maple syrup
2 tsp dried
oregano
pinch
salt
2 tsp runny honey or
maple syrup
salt
2 tbsp mixed
seeds
, such as sunflower, pumpkin or sesame
Dairy, eggs and chilled
100g/3½oz
feta
, crumbled
Meat, fish and poultry
6
chicken thighs
(about 1–1.2kg/2lb 4oz–2lb 10oz), bone in and skin on
Other
300g/10½oz basmati or
long-grain rice
, rinsed and soaked in cold water for 30 minutes
Back to recipe
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