12g fibreper serving
60g proteinper serving
Chicken and Chickpea Traybake with Harissa Yoghurt
Ingredients
Serves 4- 8bone-in skin-on chicken thighs
- 2 x 400gtins chickpeas, drained and rinsed
- 2red peppers, cut into thick strips
- 2red onions, cut into wedges
- 4garlic cloves, unpeeled and bashed
- 2 tspground cumin
- 1 tspground coriander
- 1 tspsmoked paprika
- 1lemon, halved
- 3 tbspolive oil
- fine salt
- black pepper
- 250gGreek yoghurt
- 2 tbspharissa paste
- 15gparsley, chopped
Method
- Heat the oven to 210C fan. Put the chickpeas, peppers, onions and garlic in your largest roasting tray. Toss with 2 tablespoons of the olive oil, the cumin, coriander, paprika, a teaspoon of salt and plenty of pepper, and spread out in a single layer. Crowding is the enemy here; use two trays if you have to.
- Pat the chicken skin dry, rub with the remaining oil and season well. Sit the thighs skin-side up on top of the vegetables and squeeze over one lemon half. Tuck both halves into the tray.
- Roast for 35 to 40 minutes until the chicken skin is deep golden and crisp, the thickest part reaches 75°C for 30 seconds away from the bone, and the chickpeas on the edges of the tray have gone crunchy. Give the vegetables a stir around the chicken halfway through.
- Stir the harissa into the yoghurt with a pinch of salt. Leave it streaky rather than fully blended so it looks like it tastes.
- Serve two thighs each with a big spoon of the chickpeas and vegetables, the tray juices poured over, the harissa yoghurt on the side and parsley scattered over everything.
Per serving
- kcal
- 646
- protein
- 60.3g
- fibre
- 12.2g
- carbs
- 40.2g
- fat
- 25.3g
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