Ingredients:

  • 2 tablespoons harissa paste
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 cloves garlic, minced (approximately 6 grams)
  • 1 teaspoon ground cumin (approximately 2.5 grams)
  • 1 teaspoon smoked paprika (approximately 2.5 grams)
  • 1/2 teaspoon ground coriander (approximately 1.25 grams)
  • 1/4 teaspoon salt (approximately 1.5 grams)
  • 1/4 teaspoon black pepper (approximately 0.5 grams)
  • 8 boneless, skinless chicken thighs (approximately 900 grams)
  • 1 large red onion, cut into wedges
  • 1 large red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 2 medium carrots, peeled and chopped into 1-inch pieces
  • 2 medium courgettes (zucchini), chopped into 1-inch pieces
  • 1 (400g / 14 oz) tin of chickpeas, drained and rinsed
  • Fresh coriander or parsley, chopped, for garnish

Instructions:

  1. In a large mixing bowl, whisk together the harissa paste, olive oil, lemon juice, garlic, cumin, smoked paprika, coriander, salt, and pepper.
  2. Add the chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to overnight, for best flavour.
  3. While the chicken marinates (or while the oven preheats, if not marinating), chop the red onion, bell peppers, carrots, and courgettes.
  4. Preheat oven to 200°C (400°F/ Gas Mark 6). Add the chopped vegetables and drained chickpeas to the bowl with the marinated chicken. Toss everything together to ensure the vegetables are coated in the marinade.
  5. Spread the chicken and vegetable mixture evenly in a single layer on the prepared roasting tray. Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/165°F) and the vegetables are tender and slightly caramelised. Rotate the tray halfway through cooking for even browning.
  6. Remove the traybake from the oven and garnish with fresh coriander or parsley. Serve hot.