Embark on a culinary adventure with John Gregory-Smith’s latest chicken traybake creations that blend global flavours into easy, mouthwatering meals. Featuring Mediterranean chicken meatballs, Persian saffron chicken with rice, and a Korean-inspired chicken and potato dish, these recipes are designed to bring excitement to your weeknight dinners while ensuring a delightful experience for your taste buds.
Mediterranean Marvel: Feta Chicken Meatballs
There’s something undeniably comforting about chicken meatballs, and John Gregory-Smith elevates this classic dish with his feta-licious twist. Infused with the tang of feta, the brininess of black olives, and a hint of Turkish pepper flakes, these meatballs are a feast for the senses.
To prepare, simply blitz together 600g of chicken (either breasts or minced) with 150g feta, 50g black olives, spring onions, garlic, tomato puree, and spices. Shape the mixture into 16 succulent meatballs and nestle them in a rich tomato sauce, seasoned with more Turkish pepper flakes and oregano. After just 12-15 minutes in the oven, these delightful morsels are ready to be served—perfect with a fresh salad, pasta, or even a comforting jacket potato.
A Taste of Persia: Saffron Chicken and Rice
Next, we travel to the aromatic landscapes of Persia with a saffron chicken and rice dish that is as visually stunning as it is flavourful. This recipe is a simplified take on the traditional zereshk polo ba morgh, where the chicken and rice cook together, allowing the grains to absorb the vibrant saffron essence while achieving a delightful crispiness.
Start by infusing a pinch of saffron in hot water, then mix it with garlic, tomato puree, olive oil, and a medley of spices. Coat the chicken thighs in this fragrant paste and layer them atop basmati rice in a roasting tin. Pour in hot chicken stock and let the oven work its magic for about 55 minutes. The result? Golden, crispy chicken paired with fluffy, saffron-infused rice, garnished with barberries or pomegranate seeds and a sprinkle of pistachios for that extra touch of elegance.
Korean Comfort: Gochujang Chicken and Potatoes
Lastly, John Gregory-Smith introduces a Korean twist with his Seoulful garlic chicken traybake. This dish is a swift and flavour-packed adaptation of the beloved dakdori tang. A blend of gochujang paste, soy sauce, and sesame oil creates a rich, savoury glaze that envelops juicy chicken thighs and tender baby potatoes.
Whisk together the sauce ingredients and coat the chicken before placing it in a roasting tin with onions, garlic, and potatoes. Cover with foil and roast for 30 minutes to infuse the flavours, then uncover and allow the dish to crisp up for an additional 30-40 minutes. Finish with a sprinkle of spring onions and sesame seeds for a dash of colour and texture.
Why it Matters
John Gregory-Smith’s innovative traybake recipes not only simplify meal preparation but also celebrate the rich tapestry of global cuisines. In an era where culinary exploration is more accessible than ever, these dishes invite home cooks to broaden their horizons while enjoying the comfort of easy-to-make weeknight meals. By blending diverse flavours and techniques, Gregory-Smith encourages us to embrace the joy of cooking and the shared experience of enjoying a meal together.
