Harissa chicken traybake with beluga lentils and preserved lemon yoghurt
An easy chicken dinner that can be whipped up quickly on a busy weeknight. Spicy harissa is cooled off with a yoghurt dressing and crunchy toasted almonds.
1 hour + 1 hour marinating
Suitable for gluten-free
- 2 x 250g packs Merchant Gourmet Simply Cooked Beluga Lentils
- 5 tsp harissa
- 1 tbsp fennel seeds, crushed
- 1 tbsp olive oil
- ½ a lemon, juice and zest
- 1 tbsp runny honey
- Approx. 540g organic free range chicken thigh fillets, or 6 thighs
- 2 red peppers, sliced
- 1 red onion, cut into thin wedges
- 4 cloves garlic, smashed but skins on
- Olive oil
- Black pepper
- Approx. 12 cherry tomatoes on the vine
- 4 handfuls flaked almonds
For the preserved lemon yoghurt:
- 200g Greek yoghurt
- 1 preserved lemon, deseeded and chopped finely
- 2 tbsp Extra Virgin olive oil
1.In a large bowl mix the harissa, crushed fennel, oil, lemon juice and zest and honey. Add the chicken and rub the marinade into it well. Leave in the fridge for an hour minimum or overnight for the best flavour.
2.Heat the oven to 180oC (fan oven).
3.Put the vegetables and garlic on a baking tray, drizzle with oil and season. Add the chicken, spooning over the marinade and put in the oven for 25 minutes. At this point, baste the chicken with the juices, add the tomatoes and put back in the oven for another 10 minutes. Remove from the oven again, basting the chicken and adding the lentils, stirring so that they can reach and absorb the juices on the bottom of the tray. Put back in the oven for a further 10 minutes until the chicken is cooked through and the vegetables are soft.
4.While the chicken cooks, mix the ingredients for the lemon yoghurt. Toast the nuts in a dry pan until golden and fragrant, stirring continuously so they don’t burn.
5.Serve the chicken traybake with the yoghurt, almonds and a green salad.
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