Nigella & Sesame Chicken Tray Bake With Zhoug

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6 and boil half a kettle

Peel the red onion[s] and cut into wedges

Cut the waxy potatoes into quarters and chop the carrots into batons (skins on)

Dissolve the Knorr chicken stock cube[s] in 150ml [300ml] boiled water

Add the vegetables to a deep baking tray (use tin foil to avoid mess!) with a generous drizzle of olive oil

Season with a crack of black pepper and give everything a good mix up

Tip: Cooking for 4? Use 2 trays!

Add the chicken thighs to the tray and season them with a pinch of salt

Drizzle over a little olive oil and cover the chicken with the nigella seeds

Pour the chicken stock into the tray so that the base is covered, then cover the tray[s] with tin foil and put it in the oven for 20 min

While the chicken is in the oven, peel and roughly chop the garlic

Cut the green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop the coriander roughly, including the stalks

Crush the cardamom pods open by squashing them with the side of a knife

Discard the outer green pods and add the cardamom seeds to a pestle & mortar (or food processor!) with the cumin seeds and grind into a coarse powder

Add the chopped garlic (don't like raw garlic? Go easy!), chopped chilli (not a fan of spice? Just add a little!) and coriander with a pinch salt and grind to a paste

Add 3 tbsp [6 tbsp] olive oil and a splash of water and stir it all together – this is your zhoug

Remove the tray[s] from the oven and remove the tin foil

Cover the chicken in the black & white sesame seeds and lay the green beans on top

Return the tray[s] to the oven for a final 15 min or until the chicken is cooked through and the potatoes are golden