Harissa chicken and chickpea traybake

Name: Harissa chicken and chickpea traybake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1000 g Chicken thighs, bone in, skin on (about 8); 60 g Harissa paste; 30 ml Olive oil; 1 Lemons, zested, then cut into wedges; 0.3 Garlic, crushed; 3 g Ground cumin; 4 g Salt; 800 g Chickpeas, 2 tins, drained; 2 Red onions, cut into wedges; 2 Peppers, cut into chunks; 250 g Cherry tomatoes; 15 g Fresh parsley, chopped; 150 g Greek yoghurt; 4 Flatbreads

North African flavours in one tin: harissa chicken thighs roasted over chickpeas, peppers and red onions that soak up all the spicy juices. Serve with yoghurt and warm flatbreads.

Ingredients

1000 g Chicken thighs, bone in, skin on (about 8)
60 g Harissa paste
30 ml Olive oil
1 Lemons, zested, then cut into wedges
0.3 Garlic, crushed
3 g Ground cumin
4 g Salt
800 g Chickpeas, 2 tins, drained
2 Red onions, cut into wedges
2 Peppers, cut into chunks
250 g Cherry tomatoes
15 g Fresh parsley, chopped
150 g Greek yoghurt
4 Flatbreads

Method

Heat the oven to 210°C (190°C fan). Mix the harissa, half the oil, the lemon zest, garlic, cumin and salt, and rub it over the chicken (skip this if you marinated it ahead).
Toss the chickpeas, onions and peppers with the rest of the oil in a large roasting tin. Sit the chicken on top, skin side up, with the lemon wedges.
Roast for 30 minutes.
Scatter in the tomatoes and roast for 15 minutes more, until the chicken is golden and cooked through.
Squeeze over the roasted lemon, scatter with parsley and serve with yoghurt and warm flatbreads.