Ingredients-

• 300g Arborio rice

• 100g petit pois (green peas)

• 800ml chicken stock

• 2/3 of a jar of roasted red peppers, sliced

• 325g cherry tomatoes

• 4 boneless chicken thighs, marinated in Piri Piri spices

• 1 block of sliced halloumi

• 2 tablespoons Piri Piri seasoning

• Lemon wedges and fresh coriander for finishing

Piri Piri Spices:

• 1 tablespoon sugar

• 1 tablespoon paprika

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 1 tablespoon coriander powder

• 2 teaspoons salt

• 2 teaspoons oregano

• 2 teaspoons parsley

• 1 teaspoon smoked paprika

• 1/2 teaspoon ginger

• 1-2 teaspoons cayenne pepper

Instructions-

Step 1: Preparing the Traybake

1. Preheat your oven to 180°C.

2. In an ovenproof tray, combine 300g Arborio rice, 2/3 of a jar of sliced roasted red peppers, and 325g of cherry tomatoes.

3. Add 1 tablespoon of Piri Piri seasoning and mix well.

4. Pour 800ml of chicken stock into the tray, ensuring it covers the rice and ingredients. Bake this mixture in the preheated oven for 20 minutes.

Step 2: Marinating the Chicken

1. While the traybake is in the oven, marinate 4 boneless chicken thighs in 2 tablespoons of Piri Piri spices.

Step 3: Adding the Chicken, Peas, and Finishing

1. After 20 minutes, remove the traybake from the oven.

2. Mix in 100g of petit pois (green peas).

3. Place the marinated chicken thighs on top of the rice and ingredients.

4. Return the tray to the oven and cook for an additional 20 minutes or until the chicken is fully cooked and the rice is tender.

Step 4: Pan Seared Halloumi and Garnish

1. In a pan, sear the sliced halloumi until it's nicely browned.

2. Serve the traybake, topping it with the pan-seared halloumi.

3. Garnish with lemon wedges and fresh coriander.

Serve the Piri Piri Chicken & Halloumi Traybake hot and enjoy.