Harissa is spicy and full of flavour – add to chicken and serve alongside roasted chickpeas & pumpkin and it’s a match made in heaven.
Serves: 4Time: 1 hour 15 mins
Preheat oven to 200°C.
Toss chicken thighs in harissa paste and a drizzle of olive oil. Season generously with salt & pepper and set aside.
Place the pumpkin and chickpeas in a roasting dish and drizzle with oil and season with salt & pepper. Sprinkle over the paprika and cumin seeds and toss to coat. Place in the oven for 20 minutes, until golden and caramelised.
Remove the tray from the oven and stir through the tinned tomatoes and stock. Gently nestle the chicken thighs on top and place back in the oven to cook for 25 minutes. Switch the oven to grill and continue cooking for 5 – 10 minutes until the chicken is golden and fragrant. Serve immediately.
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