Harissa Spiced Chicken with Chickpeas and Mixed Peppers

Serves 4

Time 45 minutes

Ingredients

8 chicken drumsticks or thighs (bone-in, skin-on)

2 tbsp harissa paste

1 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

2 tsp chicken stock powder

400g canned chickpeas, drained and rinsed

2 mixed bell peppers, sliced into strips

1 red onion, sliced into wedges

2 garlic cloves, thinly sliced

1 lemon, sliced into thin rounds

1 handful fresh parsley or chive or coriander leaves, chopped, for garnish

Sea salt and black pepper to taste

Method

Preheat the oven to 200°C (fan).

In a large bowl, mix the harissa paste, olive oil, cumin, smoked paprika, and chicken stock powder. Add the drumsticks and toss to coat evenly.

Arrange the chickpeas, sliced peppers, red onion, and garlic on a large baking tray. Season with salt and pepper, and drizzle with a little olive oil. Toss to combine, then spread out evenly. Place the harissa-coated chicken on top of the vegetables and scatter the lemon slices over everything.

Roast in the preheated oven for 35-40 minutes, or until the chicken is golden, cooked through, and the vegetables are tender. Turn the chicken halfway through cooking for even browning.

Garnish with fresh parsley or coriander and serve directly from the tray with a side of warm flatbreads or a green salad.