Chicken and Chickpea Harissa Traybake

Spicy harissa-coated chicken thighs roasted with chickpeas and sweet potatoes.

SHOPPING LIST

• chicken thigh fillets600g
• harissa paste3 tbsp
• chickpeas1 tin
• sweet potato2
• red onion1
• olive oil2 tbsp
• ground cumin1 tsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Preheat the oven to 200°C (fan).
2. 2Peel and dice the sweet potatoes into 2cm cubes, and slice the red onion into wedges.
3. 3Toss the sweet potato, onion and drained chickpeas with the oil, cumin, salt and pepper on a large baking tray.
4. 4Mix the harissa paste with a splash of water, then coat the chicken thighs.
5. 5Place the chicken on top of the vegetables and roast for 30-35 minutes until the chicken is cooked through with no pink and the sweet potato is tender.
6. 6Serve straight from the tray.

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