Harissa Chicken, Sweet Potato and Red Pepper Traybake, Parsley Yoghurt and a Lemon, Olive and Herb Dressing
This recipe uses the tried and tested combination of harissa, sweet potato and red pepper for a deliciously simple midweek meal. The tender, caramelised chicken thighs, cooling yoghurt and sharp herby dressing add more flavours and textures and elevate this from your typical traybake recipe. A perfect, healthy midweek meal.
Serves 3
1. First, trim any excess fat from six chicken thighs and place in a glass bowl or tray. Add 2 heaped tbsps of rose harissa followed by a good glug of olive oil, the juice from a lemon, a couple of crushed garlic cloves, 1/2 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, and a pinch of chilli powder. Mix well and leave to marinate while you prepare the veg.
2. Chop 3 sweet potatoes into wedges and add to a roasting tray with 2 roughly chopped red peppers and 2 small red onions cut into wedges. Add 1 tbsp olive oil, some seasoning, 1/2 tbsp garlic granules and 1 tbsp smoked paprika. Mix well with your hands and roast for 30 minutes at 180C fan/200C.
3. Heat a non-stick frying pan over a medium/high heat and fry your chicken thighs until caramelised on each side. After the veg has had 30 mins, place the chicken thighs inbetween the veg in the roasting tray. Put back in the oven for 15 mins.
4. While this is cooking, make the lemony dressing by finely chopping 15g each of parsley, mint and coriander. Add the zest of a lemon and its juice before slowly adding extra virgin olive oil until it reaches a dressing consistency. Add a handful of chopped green olives, taste and season.
5. Mix 150g of natural yoghurt with a handful of roughly chopped parsley and some seasoning. You can add a squeeze of lemon, some crushed garlic and even some more harissa if you fancy too.
6. After 15 mins, the chicken and veg will be cooked. Give them all a good stir to let the veg soak up all those tasty chicken juices.
7. Serve drizzled with the herb dressing, dollops of yoghurt and some toasted flaked almonds.