Chicken tikka, potato, cauliflower and red pepper tray bake - with onion bhajis

Chicken thighs in the freezer - a random jar of tandoori tikka masala sauce in the cupboard - some potatoes and a cauliflower in the veg box ... Tah dah!  Also, luckily the last veg box left us with quite a few onions and I had a bag of gram flour ... so - it was almost as if I had planned it.

Chicken thighs
Tandoori masala cook in sauce
Olive oil
Potatoes
Cauliflower
Red pepper


Onions
Salt
Chilli flakes
Fennel seeds
Bicarbonate of soda
Gram flour
Sunflower oil

1.  Marinade the chicken thighs in masala mix - mine was from a jar - which is unusual - but it was using up what was in the cupboard!  Leave for a couple of hours.
2.  Into an oven dish, with a little oil on the bottom, add cubed potatoes, cauliflower florets and red pepper chopped into biggish pieces.
3.  Mix the veg together in an oven dish/tray.
4.  Plonk the marinated chicken thighs in and between the veg - and mix up gently.
5.  Roast it all for about 45 minutes - an hour at 180.  Mix through a couple of times.
6.  Prepare onions - remove skin - cut into half moons - shake into a bowl.  Add a teaspoon of salt and shake through the onions.  This will release some moisture, and soften the harsh flavours.
7.  To the onions add chilli flakes, fennel seeds, onion seeds (whatever you think might work) and toss about a bit.
8.   To the onion mixture add a scant tsp of bicarb, a handful of gram flour and mix together.
9.  Heat sunflower oil in a pan and fry the onion mixture in hot oil, in small spoonfuls, for 30 se onds - to a minute-ish on each side - drain on kitchen paper.
10. Serve, scoff ... delish..