Harissa chicken traybake
Harissa chicken traybake, from above
Non vegNorth Africa

Harissa chicken traybake

Smoky harissa chicken, sweet potato and chickpeas roasted together. Cool yoghurt on top.

55 minTime
49 gProtein each
hotSpice
Harissa heat on a tray2 chapters · 1 min read

Make it your way

Grandma's wayHarissa chicken with sweet potato and chickpeas.
The original
638kcalsame
49 gproteinsame
10 gfibresame
55minutessame

Harissa chicken traybake.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)8 bone in thighs
Harissa paste3 tbsp
Olive oil2 tbsp
Cumin powder (ground cumin)½ tsp
Sweet potato2 medium, in chunks
Onion1 red onion, in wedges
Red bell pepper (red capsicum, red pepper)1, in chunks
Chickpeas, boiled1 can, drained
Lemon juicejuice of 1/2 lemon
Saltto taste
Hung curd (greek yogurt)½ cup Greek yoghurt, to serve
Coriander leaves (cilantro)to finish

Method

4 steps
  1. 1Rub the chicken with harissa, half the oil, cumin, lemon and salt. Marinate 15 minutes or overnight.
  2. 2Heat the oven to 210°C. Toss sweet potato, onion, pepper and chickpeas with the rest of the oil and salt on a tray.
  3. 3Nestle the chicken on top and roast until the skin is charred and the chicken is cooked through, with no pink at the bone.
  4. 4Spoon yoghurt over and scatter coriander.
Serve it like this

Bring the tray to the table, spoon yoghurt over and serve with couscous or flatbread.

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Make it a meal

What goes with Harissa chicken traybake: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Luchi45 min
With a main Couscous with seven vegetables120 min
On the side Tabbouleh30 min
On the side Hummus25 min
To drink Watermelon nojito8 min
Something sweet Rainbow fruit popsicles310 min
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