Harissa chicken traybake

A super simple traybake for those lazy Sunday afternoons.

Serves: 4

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

METHOD

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.

Recipe credit: Sainsbury’s Magazine

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