2-3 medium waxy potatoes, peeled and sliced into 1cm slices
40g french beans, topped and tailed and cut in half if long
200ml chicken stock
1/2 lemon, juiced - or to taste
Salt and pepper to taste
Preheat the oven to 3750F (1900C /Gas Mark 5).
Heat the oil in the pan and add the dry spices from the whole spice sachet, cook for 15 seconds or until the seeds are popping. Remove from heat.
In a bowl or pouring jug, mix the base and main sauces with the chicken stock and add the spices.
In a baking dish, place the chicken breasts together with potatoes scattered around.
Season with salt and pepper and brush the chicken skin with a little more oil. Pour the sauce around but not over the chicken.
Bake for 10 minutes, scatter the french beans onto the chicken and potatoes and continue to cook for a further 20 minutes or until the chicken is cooked through. Squeeze the lemon juice into the sauce, stir in and serve.
Creamy Chicken, Mushroom and Sweet Potato Korma Tray-Bake
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