Middle Eastern Chicken Traybake Recipe
469 Calories & 30.1g Protein per serving | Serves 6
This is the perfect midweek meal and so versatile to whatever leftover veg you have in the fridge you can use it within this recipe. This feeds 4-5 people and can be frozen too, let’s go:
Ingredients
Marinade:- 1kg chicken thighs
- 1 tsp cumin
- 1 tbsp zatar spice
- 1 tbsp harissa paste
- 1 tsp olive oil
- 2 large carrots roughly chopped
- 1 large courgette chopped
- 2 red onions quartered
- 4-5 skin on garlic crushed
- 1x 400g chickpeas
- 1 heaped tbsp harissa paste
- 1 heaped tbsp zatar spice
- 1 tbsp cumin
- 1 tsp olive oil
- 50 ml water
- Large handful fresh coriander chopped
- 2 tbsp fresh pomegranate for dressing (optional)
- 1 tbsp mint yoghurt for serving (option can use yoghurt instead)
Method:
- Add the chicken to a bowl and the rest of the marinade ingredients mix together then set aside.
- Chop up all your vegetables, add to a large baking tray, add your garlic, shallots, chickpeas then your dried herbs see above and olive oil then mix together nicely.
- Add your chicken thighs, salt pepper and 50 ml water to the pan.
- Place in the oven at 180c for 45 mins until the chicken is cooked.
- Once cooked, add sprinkle fresh coriander, drizzle mint and yoghurt dressing or tahini and tbsp fresh pomegranate seeds if you’re feeling fancy. Serve with some warm couscous or rice and tuck in!
