Embark on a journey to the Middle East with our Middle Eastern Chicken Traybake. This recipe boasts tender chicken marinated in a blend of cumin, za’atar, and harissa paste, nestled atop a vibrant medley of carrots, zucchini, onions, and chickpeas. After just 45 minutes in the oven, you’ll be treated to perfectly cooked chicken and tender vegetables, all infused with exotic flavors.
To finish, garnish with fresh cilantro and serve with a refreshing mint yogurt sauce. With its simple preparation and bold flavors, this dish is sure to become a favorite for weeknight dinners or entertaining.
Recipe
Serves 6
For the marinade:
2.2 lb. boneless skinless chicken thighs
1 tsp. ground cumin
1 tbsp. za’atar spice
1 tbsp. harissa paste
1 tsp. olive oil
For the tray:
2 large carrots, sliced lengthwise
1 large zucchini, chopped
2 red onions, quartered
4-5 cloves garlic, skin on & crushed
14 oz. can chickpeas, drained
1 heaped tbsp. harissa paste
1 heaped tbsp. za’atar spice
1 tbsp. ground cumin
1 tsp. olive oil
sea salt & black pepper
1.7 fl oz. water
large handful of fresh cilantro, chopped
Mint yogurt:
6 tbsp. coconut yogurt, for serving
4 tbsp. chopped mint leaves
pinch of salt
¾ tsp. garlic powder
How to Prepare
Preheat your oven to 355°F.
In a bowl, combine the chicken thighs with the marinade ingredients, stir well to combine and set aside to marinate.
In a large baking tray with sides, combine the carrots, zucchini, red onions, crushed garlic and chickpeas. Now add the harissa paste,
za’atar, cumin and drizzle with olive oil. Mix well to ensure the vegetables are evenly coated in the spice mixture.
Place the marinated chicken thighs on top of the vegetables.
Season with salt and pepper and add the water to the tray.
Bake in the hot oven for 45 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.
Once cooked, garnish with fresh cilantro and a drizzle with mint yogurt.
To make mint yogurt mix together coconut yogurt, chopped mint leaves, pinch of salt and garlic powder.
