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1.2kg chicken thighs (12 thighs), bone in skin on
40-50g rose harissa paste
4 tbs dried parsley
300g courgette, chunkily chopped
200g onions, chunkily sliced
700g carrots, chunkily chopped
300g parsnips, chunkily chopped
2 medium hot red chilli
3-4 frozen garlic cubes, roughly chopped up
4 tbs rapeseed oil
30g Almonds flakes, lightly toasted
15-20g Fresh parsley, finely chopped
10g harissa paste
Per Serving: approx. 915 kcal, 47g protein, 69g fat, 26g carbohydrate
(Approximate values sourced via myfitnesspal.com)
Note: To allow more surface area for the veg, I cooked this using two baking dishes (apx 33 x 26 x 4.5cm), one each at a time in the oven. However, if you chose to cook it all in one go, you may need to alter the cooking time slightly to ensure everything has cooked through properly.
Pat dry and coat the chicken thighs in the harissa paste. Cover and set aside to marinade for 20-30 mins. Preheat the oven to 200C fan.
For the basting liquid, melt the butter in a small pan over a low heat and mix in 1 tsp harissa. Take off the heat and set aside.
Mix and lay all the chopped veg and garlic in each baking dish (apx 33 x 26 x 4.5cm). Season and sprinkle over with dried parsley. Drizzle over some oil and mix it altogether so the veg is coated well in both dishes.
Season and lay 6 chicken thighs over the veg in each tray. Bake on the middle shelf for about 45-50 mins, basting the chicken every 15 mins with the melted butter mixture. Ensure the chicken is cooked through before serving, you should not see any pink flesh.
Sprinkle over the almond flakes and fresh parsley when serving. Enjoy!
I served this with a cooling homemade mint and yoghurt sauce and salad but it’s equally delicious just as it is.