Harissa chicken and potato traybake with amba tahini drizzle - The Jewish Chronicle

Ingredients

• Ingredients:
• 1 kg boneless, skinless chicken thighs (or bone in, skin on)
• 500g new potatoes, halved if on the larger side
• 2 red, yellow or orange peppers, halved, seeded and cut into 8 pieces
• 1 large courgette, sliced into 1cm-thick discs
• 1 red onion, peeled, halved and cut into 12 wedges Marinade:
• 80ml extra virgin olive oil
• 60ml rose harissa
• ½ tbsp garlic powder
• ½ tbsp ground cumin
• 1 tsp sea salt
• 1 tsp black pepper Amba tahini drizzle:
• 60ml tahini
• 30-60 ml fridge-cold water
• Juice of ½ lemon
• 2 tsp amba
• A pinch of garlic powder To serve:
• Chopped flat leaf parsley or coriander