North African traybake with green olives
This delicious chicken traybake combines succulent chicken thighs or drumsticks (or both!) with garlic, lemon and green olives.
Traybakes are so easy and versatile, simply being able to throw everything into one dish and cook, especially for a quick and easy family meal.
You could accompany this with cous cous or a rice dish, we have added the recipe for the cous cous.
Ingredients
Serves 4
2 Onions, peeled and quartered
6 Garlic cloves, unpeeled and smashed
4 preserved lemons, quartered
Approx 150g Green pitted olives
8 Chicken pieces – Thighs or drumsticks or a mixture of both!
4 tbsp Bell and Loxton Rapeseed oil
1 heaped tbsp harissa paste
100ml Chicken Stock
Cous Cous
4 plum tomatoes, quartered
8 shallots
8 baby aubergines, halved
1 garlic clove, crushed
5 tbsp Bell and Loxton Rapeseed oil
2 yellow peppers, halved through the stalk and deseeded
50g pine nuts
300ml couscous
300ml hot vegetable stock
Juice of 1 lemon
4 Tbsp freshly chopped mint, plus extra sprigs to garnish
4 Tbsp freshly chopped flat-leafed parsley
Method
- Pre-heat oven to 200/180 fan.
- In a large roasting tin add all the ingredients along with a generous pinch of seasoning, mix gently to coat in the spices. Arrange the ingredients in a single layer.
- Brush the chicken with the pan juices then cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 20-30 minutes, until the chicken is cooked through and the juices run clear.
- Heat the grill to high and pop the tin under the grill for a few minutes to crisp up the chicken skin.
- Accompany with cous cous, rice or salad.
Cous Cous
Put the tomatoes, shallots and aubergines in a large roasting tin. Mix together the harissa, garlic and 2tbsp oil and brush all over the vegetables. Drizzle with 1tbsp oil.
- Put the peppers in a separate roasting tin and drizzle with the remaining oil. Roast both in the oven for 40-45min or until tender. About 10min before the end of the cooking time, add the pine nuts to the tomato and aubergine mixture.
- Meanwhile, put the couscous in a large bowl and add the hot stock. Cover and soak for 10-15min. Fluff up with a fork, then add the lemon juice and herbs. Add the tomatoes, shallots, aubergines, pine nuts and any juice to the couscous and season well. Toss everything together.
