Mediterranean chicken meatballs with feta and black olives, Persian-style saffron chicken and rice, and a garlicky, Korean-inspired chicken and potato traybake
W
hen it comes to traybakes, chicken is the undisputed hero, because it’s endlessly adaptable and perfect for carrying bold, global flavours. First up, some eastern Mediterranean chicken meatballs, flecked with feta and black olives for a sharp, savoury punch. Then a Persian-style saffron chicken and rice; the rice cooks with the chicken, absorbing all the flavours of the sunshine-yellow saffron and crisping up at the edges. Finally, a Korean-inspired chicken and potato traybake in which gochujang and soy create a deeply savoury sauce that elevates a simple midweek meal.
I’m a big fan of chicken meatballs: they are juicy, light and really easy to make. These ones are flavoured with feta, olives and Turkish pepper flakes, and they’re cooked in a rich tomato sauce. Serve them with salad, pasta or a jacket potato, and they’re epic the next day for a simple lunch al desko.
Prep 15 min
