Harissa Chicken with Roast Carrot and Chickpeas

Spicy harissa-marinated chicken thighs with sweet roasted carrots and chickpeas.

SHOPPING LIST

• chicken thighs8
• harissa paste3 tbsp
• carrot4
• chickpeas1 tin
• red onion1
• olive oil2 tbsp
• honey1 tbsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Preheat the oven to 200°C (fan 180°C).
2. 2Toss the chopped carrots, sliced red onion, and drained chickpeas with 1 tbsp oil and salt on a large baking tray.
3. 3Mix the harissa paste with the remaining oil and honey, then coat the chicken thighs in the mixture.
4. 4Place the chicken on top of the vegetables.
5. 5Roast for 35-40 minutes until the chicken is cooked through with no pink and the carrots are tender.
6. 6Season with black pepper and serve.

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