Spicy chicken and chickpea tray bake

Spicy chicken and chickpea tray bake


Turn tender, flavour-packed chicken thighs into a sticky, spicy and saucy feast with sweet baby carrots, roast tomatoes and spicy harissa.

The ingredient of Spicy chicken and chickpea tray bake

  1. 1 tablespoon olive oil
  2. 8 (about 1.2kg) chicken thigh cutlets
  3. 1 bunch baby carrots, peeled, trimmed
  4. 1 red onion, halved, thinly sliced
  5. 2 garlic cloves, thinly sliced
  6. 2 large Truss tomatoes, chopped
  7. 1 tablespoon Pilpel Harissa (see Notes)
  8. 1 tablespoon honey
  9. 80ml (1/3 cup) water
  10. 400g can chickpeas, rinsed, drained
  11. 80g baby spinach leaves
  12. Couscous, to serve (optional)
  13. Low-fat Greek yoghurt, to serve

The instruction how to make Spicy chicken and chickpea tray bake

  1. Preheat oven to 200C/180C fan forced. Heat the oil in a large flameproof roasting pan over medium-high heat. Season the chicken. Cook, turning, for 6 minutes or until browned. Transfer to a plate.
  2. Remove all but 1 1u20442 tbs of fat from the pan. Reduce heat to medium. Add carrot and cook, turning occasionally, for 4 minutes or until golden. Add the onion and garlic. Cook, stirring, for 2 minutes or until soft. Stir in the tomato, harissa and honey for 1 minute or until well combined. Stir in the water and chickpeas. Return chicken to the pan.
  3. Roast, covered, for 10 minutes. Uncover. Roast for a further 15 minutes or until the chicken is cooked through. Transfer chicken to a plate. Stir in spinach until just wilted. Return chicken to pan. Serve with couscous, if using, and yoghurt. Season with pepper.

Nutritions of Spicy chicken and chickpea tray bake

fatContent: 589.852 calories
saturatedFatContent: 32 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 26 grams carbohydrates
cholesterolContent: 46 grams protein

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