Harissa Chicken and Vegetable Traybake
with Potato Wedges and Harissa Yoghurt
This Harissa Chicken and Vegetable Traybake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Aubergine
(May contain Celery)
1
Carrot
1
Red Onion
450
Potatoes
4
British Chicken Thighs
50
Harissa Paste
1
Ground Cumin
75
Low Fat Natural Yoghurt
(Contains Milk)
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C.
Trim the aubergine then halve lengthways. Chop each half into four long strips, then chop widthways into roughly 1cm pieces (no need to peel).
Trim the carrot and slice into 1cm thick rounds.
Halve, peel and slice the onion into 2cm wedges. Chop the potatoes into 2cm wedges (no need to peel).
Pop the chicken into a large bowl with three quarters of the harissa paste (add less if you don't like heat).
Drizzle with oil and season with salt and pepper, then mix well until evenly coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pop the potato wedges onto a large baking tray.
Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
After the wedges have roasted for 10 mins, pop the aubergine, carrot and red onion onto another large baking tray.
Drizzle with oil, season with salt and pepper, then sprinkle over the cumin. Toss to coat, then spread out in a single layer.
Lay the harissa chicken between the vegetables.
When the oven is hot, roast on the top shelf until the veg is golden and the chicken is cooked through, 20-25 mins. Turn the veg halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While everything roasts, mix the yoghurt with the remaining harissa in a small bowl.
Season to taste with salt and pepper, then set aside.
When everything is ready, share the chicken and veg traybake between your plates with the wedges alongside.
Spoon over the harissa yoghurt to finish. Enjoy!
