Moroccan Chicken & Harissa Bake
INGREDIENTS:
- 3 tablespoons ready-made harissa paste
- 1 lemon, juice and zest
- 100ml Greek-style natural yogurt
- 1 x 500 to 650g pack of skinless chicken thigh fillets, trimmed
- 2 tablespoons vegetable oil
- 2 aubergines, cut into chunks
- 2 red onions, cut into wedges
- 400g tin of chickpeas, rinsed and drained
- 1 tablespoon ground coriander
- 1 tablespoon ground cinnamon
- 1 tablespoon cumin seeds
- 50g whole almonds, chopped
- 75g green olives, pitted
- Mint leaves, a handful to serve
METHOD:
- Heat the oven to 200°C / fan 180°C.
- Combine half the harissa paste with half the lemon juice, and all the yogurt in a Denby round dish. Add the chicken thighs, season and toss to coat. Put to one side whilst you prepare the veg. Marinating overnight will enhance the flavour. Your Denby dish can go in the fridge too.
- In another Denby bowl, combine the remaining harissa and lemon juice with the oil and spices. First add the aubergine and coat in the spicy oil, then mix in the onions and chickpeas. Spread out in a Denby round dish and roast for around 15 minutes.
- Add the marinated chicken and return to the oven for a further 20 minutes, until the chicken is cooked thoroughly. Scatter with the almonds and olives, roasting for a final 5 minutes.
- Serve with couscous, extra harissa yogurt and a sprinkle of fresh mint. Enjoy!