Harissa chicken & chickpea traybake
About £1.24 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chicken thighs800g
- Harissa paste60g
- Chickpeas400g
- Red onions2
- Peppers2
- Greek yoghurt150g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 200°C. Toss the chicken (800g) with harissa, oil and salt.
Kitchen note Pat chicken dry with kitchen roll before it goes in the pan. Dry skin crisps, wet skin steams. And don't keep poking it.
- Spread drained chickpeas (400g), onion (2) wedges and peppers (2) in a big tin. Sit the chicken on top.
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Roast until the chicken skin is crisp (40 min).
Kitchen note Don't crowd the tray. Give everything a bit of space so it roasts, not steams. Two trays are better than one packed one.
- Serve with dollops of yoghurt (150g).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.