Chicken & Sweet Potato Harissa Traybake with Roasted Garlic Lemon Yoghurt
You know how much I love a traybake and this one is on my rotation almost weekly. Full of goodness, fibre, protein and the sweet and spicy heat from the harissa paste which is cooled down with creamy, roasted garlic yoghurt, you can switch out the chicken for any protein or keep it completely veggie.
Serves 4
Preheat the oven to 180°C fan/200°C. Add 1 tbsp olive oil, 2 red onions chopped into wedges, 3 sweet potatoes chopped into chunks, 2 red peppers deseeded and chopped into chunks and 2 garlic cloves with the skins on to a large roasting tray. Add 2 tbsps rose harissa and 1 tsp sea salt flakes and toss everything together so it is well coated in the harissa. Roast for 20 minutes.
Meanwhile drizzle four chicken breasts with a little olive oil, sea salt flakes and freshly ground black pepper and massage this into the meat. Leave at room temperature.
Once the vegetables have had 20 minutes, turn the oven up to 200°C fan/220°C, add a can of drained chickpeas and 70g raisins to the tray and stir. Add the chicken breasts on top of the veg and return the tray to the top of the oven and roast for the remaining 20 minutes or until the chicken is cooked all the way through.
Remove the tray from the oven, fish out the 2 garlic cloves and cover the tray with foil to allow the chicken to rest while you make the yoghurt dressing.
Add 100g greek yoghurt to a bowl with a handful of chopped parsley and the zest and juice of a lemon. Squeeze the roasted garlic out of its skins and mash into the yoghurt. Mix and season to taste.
Slice the chicken and stir a few large handfuls of spinach into the veg so it wilts slightly in the heat of the tray. Serve the sliced chicken on top of the roasted vegetables with a dollop of the yoghurt.