One pan harissa chicken and chickpeas

By Emma Petersen · bbc.co.uk

Serves 4

1 hr

Harissa-spiced chicken thighs roasted with chickpeas, olives and cherry tomatoes in one pan, served with mint yoghurt and brown rice.

prepPreheat oven to 220°C / 200°C Fan / Gas 7
1 kg / 2 lb 4 oz chicken thighs, skin on, bone in	Season chicken with salt & pepper			Nestle chicken back in, skin-side up, tuck tomatoes around	Roast 220°C / 200°C Fan, 25 min until chicken cooked through & tomatoes blistered	Divide rice, top with chicken & chickpea mixture, finish with mint yoghurt
1½ tbsp olive oil	Sear chicken skin-side down 6–8 min, turn & cook 2 min, remove	Cook onion 4–5 min, stir in garlic, tomato purée, harissa, paprika, cumin, cook 1 min	Add chickpeas with liquid, olives & brine, season, bubble 1–2 min
1 onion, finely chopped
3 large garlic cloves, crushed
2 tbsp tomato purée
2 tbsp rose harissa
2 tsp smoked paprika
2 tsp ground cumin
½ lemon, juice only
700 g / 1 lb 9 oz chickpeas (jarred or tinned), liquid retained
100 g / 3½ oz pitted green olives in brine, drained, 40 ml / 1½ fl oz brine retained
250 g / 9 oz cherry tomatoes on the vine
salt and freshly ground black pepper
200 g / 7 oz thick Greek-style yoghurt	Mix yoghurt & mint
handful fresh mint, finely chopped
2 x 250 g pouches microwave brown rice	Heat rice, stir in parsley & lemon juice
small handful fresh flatleaf parsley, roughly chopped
½ lemon, juice only

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