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Spicy chicken and chickpea tray bake
Spicy chicken and chickpea tray bake
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Create spicy, sticky chicken thighs with roasted veggies and zesty harissa sauce for a bold and delicious meal.
Ingredients:
  • 8 (about 1.2kg) chicken thigh cutlets
  • 1 bunch baby carrots, peeled, trimmed
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 large Truss tomatoes, chopped
  • 20.00 ml Pilpel Harissa (see Notes)
  • 28.60 gm honey
  • 400g can chickpeas, rinsed, drained
  • 80g baby spinach leaves
  • Couscous, to serve (optional)
  • Low-fat Greek yoghurt, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced. Heat oil in a large flameproof roasting pan over medium-high heat. Season the chicken and cook for 6 minutes until golden brown, then transfer to a plate.
  • Keep only 1 1⁄2 tablespoons of fat in the pan. Lower the heat to medium. Cook the carrot, turning occasionally, for 4 minutes until golden. Add the onion and garlic. Stir and cook for 2 minutes until soft. Mix in the tomato, harissa, and honey for 1 minute until combined. Add water and chickpeas. Place the chicken back into the pan.
  • Roast the chicken covered for 10 minutes, then uncover and roast for an additional 15 minutes until fully cooked. Transfer the chicken to a plate, stir in spinach until wilted, then return the chicken to the pan. Serve with couscous and yogurt, and season with pepper before enjoying.

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