8 Pieces Chicken Drumsticks or Thighs
2 Tbsp OXO Chicken Shake and Flavour
1 Medium Onion (peeled and roughly chopped)
1 Red Pepper (seeded and roughly chopped)
1 Medium Courgette – Roughly Diced
3 tblsp Olive Oil
2 cloves Garlic (peeled and chopped)
2 tspn Ground Cumin
1 tspn Ground Corriander
½ tspn Chilli Flakes
1 tspn Ground Paprika
2 tbspn Tomato Paste
1. Make three slits in each piece of chicken.
2. Place all the vegetables, garlic and chicken in a large baking tray. Add the tomato paste, oil, Chicken Shake and Flavour, and spices and mix well so that everything is evenly coated.
3. Place into a baking tray big enough to spread everything out evenly and into a preheated oven at 180C (160 fan). Roast for 15 minutes, remove and stir well. Return to the oven and roast for another 20- 25 minutes until the chicken is nicely browned, cooked through and piping hot.
OXO Shake & Flavour is sponsoring the Cookery Theatre at Woman’s Weekly Live, find out more here.