One pan harissa chicken and chickpeas
1 hrServes 4
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 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 9 oz chickpeas (jarred or tinned), liquid retained | ||||||
| 100 g pitted green olives in brine, drained, 40 ml brine retained | ||||||
| 250 g cherry tomatoes on the vine | ||||||
| salt and freshly ground black pepper | ||||||
| 200 g 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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