Harissa Chicken Thigh & Carrot Traybake With Paprika Yoghurt
Leave the cooking to the oven with this veg-packed traybake. You'll roast potatoes, carrot and red onion with paprika and harissa-coated chicken thighs till deliciously tender. Drizzle over paprika yoghurt and serve with salad on the side.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Take your chicken out of the fridge, open the packet and let it air
Chop your potato[es] (skins on) into small bite-sized pieces
Chop your sweet potato[es] (skins on) into small bite-sized pieces
Top, tail, and slice your carrot[s] into chunky discs on the diagonal
Peel and chop your red onion[s] into thin wedges
Add the chopped potatoes, chopped carrot and onion wedges to a large tin foil-lined baking tray (or two!)
Add a generous drizzle of olive oil, a generous pinch of salt and pepper and give everything a good mix up
Put the tray[s] in the oven for an initial 15-17 min or until the potatoes are starting to soften
Meanwhile, add most of your ground smoked paprika (save some for later!), 1 tsp [1 1/2 tsp] [2 tsp] sugar, a generous drizzle of olive oil and half your cider vinegar (you'll use the rest later!) to a medium bowl
Add a generous pinch of salt and pepper and give everything a good mix up – this is your marinade
Once the potatoes have slightly softened, remove the tray[s] from the oven and add your chicken thighs, drizzle the marinade over the chicken then return the tray[s] to the oven and cook for a further 12-14 min or until almost cooked (reserve the bowl)
Remove the tray[s] from the oven, spread your harissa paste (can't handle the heat? Go easy!) over the chicken and return to the oven for a final 5-6 min or until the chicken is cooked through (no pink meat!) – this is your harissa chicken thigh & carrot traybake
While the chicken is cooking, wipe the reserved bowl clean with kitchen paper
Combine your natural yoghurt with the remaining ground smoked paprika and a pinch of salt in the reserved bowl
Stir it all together – this is your paprika yoghurt
Wash your salad, then pat dry with kitchen paper
Serve the harissa chicken thigh & carrot traybake with the salad to the side and drizzle over the paprika yoghurt
Drizzle the salad with a little olive oil and the remaining cider vinegar and season with a pinch of salt and pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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