Harissa Chicken and Vegetable Traybake

Name: Harissa Chicken and Vegetable Traybake with Potato Wedges and Harissa Yoghurt
Total time: 45 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Aubergine; 1 Carrot; 1 Red Onion; 450 Potatoes; 4 British Chicken Thighs; 50 Harissa Paste; 1 Ground Cumin; 75 Low Fat Natural Yoghurt

with Potato Wedges and Harissa Yoghurt

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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

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.

Total45 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Aubergine

(May contain traces of: Celery)

Carrot

Red Onion

450

Potatoes

British Chicken Thighs

Harissa Paste

Ground Cumin

Low Fat Natural Yoghurt

(Contains: Milk)

Nutritional information

Energy (kcal)697 kcal

Energy (kJ)2917 kJ

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

•Chopping Board

•Knife

•Large Bowl

•Baking Tray

•Small Bowl

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!

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!