Smoky Chicken Thigh Traybake
with Roasted Harissa Sweet Potatoes
This recipe boasts flavours from Morocco where the harissa spice originates from.
Cals 528 · Prot 47 · Carbs 65 · Fat 9
Low Carb
Calorie Smart
40 min
This recipe boasts flavours from Morocco where the harissa spice originates from.
Cals 528 · Prot 47 · Carbs 65 · Fat 9
Low Carb
Calorie Smart
Ingredients
Chicken
Skinless boneless chicken thighs
400 Grams
Vegetable oil
1 Tbsp
Coriander cumin powder
4 Grams
Smoked paprika powder
2 Grams
Salt
0.5 Tsp
Vegetables
Sweet potatoes
400 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Vegetable oil
1 Tbsp
Harissa paste
20 Grams
Salt
0.5 Tsp
Yellow pepper
1 Piece
Fresh parsley
15 Grams
Pomegranate molasses
20 Grams
Cherry tomatoes
150 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2208 / 528 |
| Fats (g) | 9.3 |
| of which saturated (g) | 2 |
| Carbohydrates (g) | 65 |
| of which sugars (g) | 15.9 |
| Fibers (g) | 10.2 |
| Proteins (g) | 46.5 |
| Salt (g) | 1.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast potatoes
- Preheat the oven to 220°C/ 200°C fan.
- Peel and chop the sweet potatoes into bite-sized pieces.
- Peel and slice the onion into wedges.
- Peel and mince the garlic.
- Place the sweet potatoes, oil, garlic, harissa paste (spicy!), onion wedges and salt onto a lined baking tray.
- Toss until coated.
- Roast for 10 min.
2 Marinate chicken
- Meanwhile, in a large bowl, combine a drizzle of oil, the coriander cumin powder, smoked paprika and a generous pinch of salt.
- Add the chicken thighs.
- Toss to coat.
- Set aside.
Tip! Marinate the chicken thighs up to 24 hours in advance.
3 Prep
- Deseed and roughly chop the yellow peppers.
- Pick and finely chop the parsley leaves.
4 Roast
- After the potatoes have roasted for 10 min, add the peppers and half of the pomegranate molasses.
- Mix through.
- Top with the chicken, whole cherry tomatoes, a generous pinch of salt and a drizzle of oil.
- Bake for 20 min further or until the chicken is cooked through.
Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.
5 Serve
- Serve the Smoky Chicken Thigh Traybake with Roasted Harissa Sweet Potatoes.
- Drizzle with the remaining pomegranate molasses.
- Garnish with the fresh parsley.
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