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Moroccan Chicken and Summer Vegetable Tray Bake

Moroccan Chicken and Summer Vegetable Tray Bake

 

You will need...


  • 50 to 60g of Tongmaster Moroccan Glaze
  • 1kg pack of Chicken Drumsticks
  • 2tbsp sunflower oil
  • 600g Baby New Potatoes (Halved or quartered depending on their size)
  • 2 Courgettes (Thickly sliced)
  • 2 Red Peppers (Deseeded and cut into chunks)
  • 1 Red Onion (Cut into 8 wedges)
  • 150g pack Baby Carrots (Green tops trimmed and halved lengthways)

Method


  • Preheat the oven to 200C/180C Fan/Gas 6. Make cuts in the fleshy parts of the drumsticks, then put in a bag with the marinade. Turn to coat, and leave for 10 minutes.

  • Put the potatoes in a pan of cold water, cover and bring to the boil. Simmer for 8 minutes, then drain.

  • Transfer the chicken drumsticks to a roasting tin, or two small tins.

  • Put the drained potatoes, courgettes, peppers, onion and baby carrots in a bowl and toss them in the oil until completely coated. Add the chicken drumsticks and bake for 35-40 minutes until the rest of the chicken is cooked through.


Posted by Tongmaster


The following awards were won by our customers using our spices and seasonings.

award

Award winning wild lamb & rosemary burger seasoning


award

Award winning angus burger seasoning


credits

Tongmaster and their trade partners are all members of one or more of these certified organisations.

All Tongmaster trading partners are
BRC Certified.


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