HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHarissa Chicken And Vegetable Traybake
topBanner
Harissa Chicken and Vegetable Traybake

Harissa Chicken and Vegetable Traybake

with Potato Wedges and Harissa Yoghurt

Read more

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!

Tags:Spicy
Allergens:Milk

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Aubergine

1 unit(s)

Carrot

1 unit(s)

Red Onion

450 grams

Potatoes

4 unit(s)

Chicken Thigh

1 sachet

Harissa Paste

1 sachet

Ground Cumin

75 grams

Low Fat Natural Yoghurt

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2917 kJ
Energy (kcal)697 kcal
Fat32.6 g
of which saturates7.9 g
Carbohydrate58.3 g
of which sugars16.4 g
Protein43.9 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Large Bowl
Baking Tray
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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).

2

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.

3

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.

4

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.

5

While everything roasts, mix the yoghurt with the remaining harissa in a small bowl.
Season to taste with salt and pepper, then set aside.

6

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!

When everything is ready, share the harissa chicken and veg between your plates with the wedges alongside. Spoon over the harissa yoghurt to finish. Enjoy!