Traybake dishes are brilliant for time-pressed cooks and this one really delivers on flavour too. The chorizo, spices and harissa flavour the onions, peppers and chickpeas with the parsnip dice adding a delicious sweetness. I used whole chicken legs from my butcher as they deliver the best result but they can be hard to come by in supermarkets as they usually split the thighs and drumsticks – use the combination you find easiest to source. This is also an excellent low-carb supper to have as part of your #Eattobeatdiabetes or weight control menu.
- 4 chicken legs – French-style cut thigh and drumstick pieces
- 1/2 chorizo ring, halved and chopped into 2cm dice
- 1 400g can of chickpeas, drained
- 1 red onion, sliced
- 2 cloves of garlic, crushed and finely chopped
- 1 parsnip, peeled and chopped into 2cm dice
- 1 green pepper and 1 red pepper, roughly chopped
- 2 tbsp rose harissa
- 1 tbsp tomato puree
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1tsp salt and black pepper
- A handful of fresh basil or coriander to garnish
- Preheat the oven to 200C.
- Prep the veg and chorizo – try to cut them all roughly the same size dice, slightly bigger than the chickpeas. Add all the chopped vegetables, chorizo and chickpeas to your baking tray. Add the harissa, spices and tomato paste. Mix thoroughly so that everything is coated.
- Nestle the chicken pieces dusted with a little salt, pepper and paprika mix.in-between the veg and chickpea mix.
- Roast in the oven for about 40 minutes. After 20 minutes, mix the veg mix again as the chorizo will have rendered a little of its fat. After 40 minutes, the chicken skin should be crisp and the meat should be cooked through – test with the sharp point of a knife. Roast for a little longer if it needs it. Garnish with basil or coriander before serving.
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