Spicy chicken and chickpea tray bake

Tasty Spicy chicken and chickpea tray bake Recipe

Turn tender, flavour-packed chicken thighs into a sticky, spicy and saucy feast with sweet baby carrots, roast tomatoes and spicy harissa.
Spicy chicken and chickpea tray bake
Prep Time : 0:10 | Cook Time : 0:35 | Total Time : 0:45 | Serving : 4 person.


  • 1 tablespoon olive oil

  • 8 (about 1.2kg) chicken thigh cutlets

  • 1 bunch baby carrots, peeled, trimmed

  • 1 red onion, halved, thinly sliced

  • 2 garlic cloves, thinly sliced

  • 2 large Truss tomatoes, chopped

  • 1 tablespoon Pilpel Harissa (see Notes)

  • 1 tablespoon honey

  • 80ml (1/3 cup) water

  • 400g can chickpeas, rinsed, drained

  • 80g baby spinach leaves

  • Couscous, to serve (optional)

  • Low-fat Greek yoghurt, to serve


  • Step 1

    Preheat oven to 200C/180C fan forced. Heat the oil in a large flameproof roasting pan over medium-high heat. Season the chicken. Cook, turning, for 6 minutes or until browned. Transfer to a plate.

  • Step 2

    Remove all but 1 1/2 tbs of fat from the pan. Reduce heat to medium. Add carrot and cook, turning occasionally, for 4 minutes or until golden. Add the onion and garlic. Cook, stirring, for 2 minutes or until soft. Stir in the tomato, harissa and honey for 1 minute or until well combined. Stir in the water and chickpeas. Return chicken to the pan.

  • Step 3

    Roast, covered, for 10 minutes. Uncover. Roast for a further 15 minutes or until the chicken is cooked through. Transfer chicken to a plate. Stir in spinach until just wilted. Return chicken to pan. Serve with couscous, if using, and yoghurt. Season with pepper.

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