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Harissa Chicken and Carrot Traybake with Chickpea Couscous

Chicken breast and carrot batons roasted with harissa and chickpeas, served over lemony couscous.

Total
30 min
Hands on
12 min
Serves
4
Method
oven
Cuisine
North African

Per serving · estimated

Energy
545 kcal
Protein
44 g
Fat
15 g
Carbs
57 g
Freshly cooked Harissa Chicken and Carrot Traybake with Chickpea Couscous

Method

  1. Step 1 of 12

    Heat the oven to 220°C.

    220 °C / 428 °F
    preheat oven
  2. Step 2 of 12

    Cut the carrots into finger-thick batons.

    • Carrots
    baton carrot
  3. Step 3 of 12

    Cut the red onion into thick wedges.

    • Red onion
    wedge onion
  4. Step 4 of 12

    Drain and rinse the chickpeas.

    • Chickpeas
    drain tinned beans
  5. Step 5 of 12

    Cut the chicken breasts into thick strips.

    • Chicken breasts
    slice chicken strips
  6. Step 6 of 12

    Toss chicken, carrots, onion and chickpeas on a large tray with harissa, cumin, 2 tbsp olive oil, salt and pepper.

    • Chicken breasts
    • Carrots
    • Red onion
    • Chickpeas
    • Harissa paste
    • Ground cumin
    • Olive oil
    • Salt
    • Black pepper
  7. Step 7 of 12

    Roast for 18 minutes until the carrots are charred at the edges.

    220 °C / 428 °F18 min
  8. Step 8 of 12

    Boil the kettle while the tray roasts.

    • Boiling water
    kettle boiled
  9. Step 9 of 12

    Put the couscous in a bowl with the remaining 1 tbsp oil and a pinch of salt, pour over the boiling water, cover and leave 8 minutes.

    • Couscous
    • Olive oil
    • Salt
    • Boiling water
    8 min
  10. Step 10 of 12

    Fluff the couscous with a fork and stir through the zest and juice of the lemon.

    • Couscous
    • Lemon
    zest lemon
  11. Step 11 of 12

    Check the thickest strip of chicken has reached 74 °C, returning the tray to the oven for a few minutes if needed.

    • Chicken breasts
    74 °C / 165 °FPoultry (whole, parts, and ground) to 74 °C / 165 °F
    chicken cooked through
    What ‘ready’ looks like
  12. Step 12 of 12

    Spoon the tray over the couscous and scatter with torn coriander.

    • Couscous
    • Fresh coriander

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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.

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