Middle Eastern Traybake

Imagine: tender, spiced chicken thighs baked on a bed of roasted veggies, chickpeas, and bold harissa flavors, finished with fresh coriander and a dollop of minty yogurt—weeknight dinner, sorted! 
 
INGREDIENTS
For the marinade:
1kg boneless chicken thighs
1 tsp. ground cumin
1 tbsp. za'atar spice
1 tbsp. harissa paste
1 tsp. olive oil
For the tray:
2 large carrots, sliced lengthwise
1 large zucchini, chopped, 
2 red onions, quartered
4-5 cloves garlic, skin on and crushed
400g chickpeas
1 heaped tbsp. harissa paste
1 heaped tbsp. za'atar spice
1 tbsp ground cumin
1 tsp. olive oil
sea salt & black pepper
50ml water
large handful of fresh coriander
6 tbsp. mint yoghurt
 
INSTRUCTIONS
Preheat your oven to 180 degrees. 
In a bowl, combine the chicken thighs with the marinade ingredients, stir well to combine and set aside to marinate. 
In a large baking tray with sides, add the carrots, zucchini, red onions, crushed garlic and chickpeas. Add the harissa paste, za'atar spice, cumin and drizzle with olive oil. Mix well to ensure the veges are evenly coated in the spices. 
Place the marinated chicken on top, season with salt & pepper and add the water to the tray. 
Pop in the oven for 45 mins, or until the chicken is cooked through and the veges are tender. 
Once cooked, garnish with fresh coriander and drizzle with mint yoghurt. Serve with warm couscous or rice. Enjoy!
To make mint yoghurt:
Mix together 125g greek yoghurt, 4 tbsp. chopped mint leaves, a pinch of salt and 1 tsp. garlic powder.

 
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