Harissa chicken traybake recipe | Sainsbury`s Magazine

Ingredients

• 3 tbsp harissa paste - check your harissa is gluten-free if required
• zest and juice of 1 lemon
• 100ml Greek-style natural yogurt
• 1 x 640g pack skinless chicken thigh fillets, trimmed
• 2 tbsp sunflower or vegetable oil
• 1 tbsp cumin seeds
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 2 aubergines, cut into chunky pieces
• 2 red onions, cut into wedges
• 1 x 400g tin chickpeas, rinsed and drained
• 40g whole almonds, chopped
• 75g pitted green olives
• ½ tbsp harissa paste
• 200ml Greek-style natural yogurt
• 2 mint sprigs, leaves torn