This hearty autumnal traybake is so easy, with no fuss, minimal washing up and, best of all, a complete crowd pleaser. It’s a recipe you’ll come back to time and time again. The chilli gives the perfect bite, ideal for when there’s a slight nip in the air.
6 chicken thighs
4 corn on the cob
1 whole garlic, halved
200ml chicken stock
1 tbsp fennel seeds
1 small bunch sage
Salt and pepper
1 red chilli, sliced finely
1. Sear the chicken skin side down over hot coals until coloured and slightly crisp.
2. Repeat with the sausages – brown all over first over hot coals. Char the sweetcorn until nicely coloured.
3. Place the chicken (skin side up), sausages, sweetcorn and apples in a tray and cook indirect at about 180/200°C for 10 minutes. Add cider and chicken stock. Cook further until the chicken hits a minimum of 75°C when probed. Scatter with red chilli for garnish and bite.
4. Devour with crusty bread, chips, mashed potatoes, polenta – also perfect in hot dogs.
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