Cut down on the washing up with this easy one-tray dish of marinated chicken
thighs with broccoli and chickpeas baked in the oven until golden and delicious.
6 chicken thighs (bone in, skin on)
Red onion, cut into wedges
1 tbsp extra virgin olive oil
Broccoli or any other green vegetable
Cherry tomatoes
Marinade:
1-2 tbsp Spice Fusion Turkish Baharat
2 garlic cloves, crushed
2 tbsp lemon juice
3 tbsp extra virgin olive oil
1 tsp salt
Chickpeas:
2 x 400g cans chickpeas, drained and rinsed
1 tbsp extra virgin olive oil
2 tsp grated ginger
1 heaped tsp turmeric
1 heaped tsp ground cumin
Salt and pepper to taste
Pre-heat oven to 200°C (180°C fan-forced).
Combine marinade ingredients then add to a zip lock bag with the chicken.
Massage well so that all the chicken is coated with the spices. Place in the fridge
and leave to marinate for 2-24 hours.
Mix the chickpeas with the spices and oil in a bowl.
Place the chicken, chickpea mixture and onion wedges on a baking tray and
bake for 30 minutes.
Remove tray from oven, add the broccoli and tomatoes; gently stir the
vegetables and chickpeas, then brush the juices over the chicken.
Bake for a further 30 minutes or until everything is cooked.
Sprinkle with coriander or mint leaves to serve.
