How to Add Heat to Chicken and Cauliflower Tray Bake

I made this dish last night. I generally add hot pepper flakes to everything, but I didn’t do it to this dish, I wanted to taste it as written first. Despite the lack of heat, it was really good. I think adding hot pepper flakes to either or both the chicken and cauliflower would be fine, but I think I’d choose to sprinkle it on the items rather than adding it to the spice mix as the mix goes into the yogurt sauce as well. I would also think that just having a good bottle of hot sauce on the side of the plate would be fine.

I have two notes regarding the recipe. (1) The garlic placed in the center of the chicken was not done when the chicken was. I put it in some foil, added some of the oil from the pan, and put it back in the oven for another 20 minutes before it was soft enough to mash. The cauliflower wasn’t soft enough to mash, either, so I chopped it with a knife (2) The fat from the chicken produced so much grease on the pan that I did not put the water in the pan for adding to the sauce. After removing all of the food from the pan I tipped it up so the grease could all run towards the bottom, and scraped up the brown bits the best I could to the top of the pan for the grease to run off. Then I added the browned bits to the sauce, along with the tap water (I don’t think I put in a whole 1/4 cup).

Next time I will leave the garlic in the skins, and put them in foil prior to putting them in the oven. They’ll cook faster that way, and will be ready along with the chicken.

Overall, this recipe was really good. The chicken and cauliflower were both delicious, and it was easy to prepare.

I made this dish last night. I generally add hot pepper flakes to everything, but I didn’t do it to this dish, I wanted to taste it as written first. Despite the lack of heat, it was really good. I think adding hot pepper flakes to either or both the chicken and cauliflower would be fine, but I think I’d choose to sprinkle it on the items rather than adding it to the spice mix as the mix goes into the yogurt sauce as well. I would also think that just having a good bottle of hot sauce on the side of the plate would be fine.

I have two notes regarding the recipe. (1) The garlic placed in the center of the chicken was not done when the chicken was. I put it in some foil, added some of the oil from the pan, and put it back in the oven for another 20 minutes before it was soft enough to mash. The cauliflower wasn’t soft enough to mash, either, so I chopped it with a knife (2) The fat from the chicken produced so much grease on the pan that I did not put the water in the pan for adding to the sauce. After removing all of the food from the pan I tipped it up so the grease could all run towards the bottom, and scraped up the brown bits the best I could to the top of the pan for the grease to run off. Then I added the browned bits to the sauce, along with the tap water (I don’t think I put in a whole 1/4 cup).

Next time I will leave the garlic in the skins, and put them in foil prior to putting them in the oven. They’ll cook faster that way, and will be ready along with the chicken.

Overall, this recipe was really good. The chicken and cauliflower were both delicious, and it was easy to prepare.

I made this dish last night. I generally add hot pepper flakes to everything, but I didn’t do it to this dish, I wanted to taste it as written first. Despite the lack of heat, it was really good. I think adding hot pepper flakes to either or both the chicken and cauliflower would be fine, but I think I’d choose to sprinkle it on the items rather than adding it to the spice mix as the mix goes into the yogurt sauce as well. I would also think that just having a good bottle of hot sauce on the side of the plate would be fine.

I have two notes regarding the recipe. (1) The garlic placed in the center of the chicken was not done when the chicken was. I put it in some foil, added some of the oil from the pan, and put it back in the oven for another 20 minutes before it was soft enough to mash. The cauliflower wasn’t soft enough to mash, either, so I chopped it with a knife (2) The fat from the chicken produced so much grease on the pan that I did not put the water in the pan for adding to the sauce. After removing all of the food from the pan I tipped it up so the grease could all run towards the bottom, and scraped up the brown bits the best I could to the top of the pan for the grease to run off. Then I added the browned bits to the sauce, along with the tap water (I don’t think I put in a whole 1/4 cup).

Next time I will leave the garlic in the skins, and put them in foil prior to putting them in the oven. They’ll cook faster that way, and will be ready along with the chicken.

Overall, this recipe was really good. The chicken and cauliflower were both delicious, and it was easy to prepare.

Thanks for the feedback. I will let you know how it turns out.

Hi Lynn,

A word of warning about toasting dried chillies - keep a close eye on them! I used to live in Melbourne, Australia and my office was above the original Chin Chin restaurant (I believe Christopher has been to the Sydney one). They used to toast their chillies in batches for their curries. About once every eight weeks, the cook would forget them and it would set off the fire alarms in the whole building and we'd all have tears streaming down our faces from the fumes (like being hit with pepper spray!) as we were forced to evacuate...