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Harissa chicken traybake
Serves 4 | prep 25 mins | total time
Harissa chicken traybake
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Serves 4 | prep 25 mins | total time
Inspired by the flavours of North Africa, this dish packs in three of your five-a-day
Rate
Nutritional information (per serving)
Calories
576Kcal
Fat
29gr
Saturates
8gr
Carbs
24gr
Sugars
12gr
Fibre
12gr
Protein
48gr
Salt
1.9gr
Ingredients
- 3 tbsp harissa paste - check your harissa is gluten-free if required
- zest and juice of 1 lemon
- 100ml Greek-style natural yogurt
- 1 x 640g pack skinless chicken thigh fillets, trimmed
- 2 tbsp sunflower or vegetable oil
- 1 tbsp cumin seeds
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 2 aubergines, cut into chunky pieces
- 2 red onions, cut into wedges
- 1 x 400g tin chickpeas, rinsed and drained
- 40g whole almonds, chopped
- 75g pitted green olives
To serve
- ½ tbsp harissa paste
- 200ml Greek-style natural yogurt
- 2 mint sprigs, leaves torn
Step by step
Get ahead
Marinate the chicken up to 24 hours ahead.
- Heat the oven to 200°C, fan 180°C, gas 6. Mix half the harissa paste with half the lemon juice, the yogurt and some seasoning in a bowl, add the chicken thighs and toss to coat. Set aside while you prep the veg. Reserve the lemon zest to garnish.
- In another mixing bowl, combine the remaining harissa and lemon juice with the oil, spices and some seasoning. Mix in the aubergine and coat it in the spicy oil, then add the onions and chickpeas. Spread out in a large shallow roasting tin and roast in the oven for 15 minutes.
- Nestle the marinated chicken in among the veg, discarding any excess marinade. Return to the oven for 20 minutes, then scatter in the almonds and olives and cook for a final 5 minutes.
- Swirl the harissa into the yogurt. Scatter the mint leaves and lemon zest over the traybake and serve with the harissa yogurt and some couscous.
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Tip If you’re gluten intolerant, serve with quinoa or rice instead of couscous.