Traybake Chicken Thighs with Cumin and Turmeric Chickpeas

Prep time
10min
Cook time
25min
Serves
6

Traybakes are a great way to lock in flavours. This recipe proves this right again.

Ingredients:

  • 6 Southern fried chicken thighs
  • 1 (410g) can chickpeas, drained
  • 1 (400g) cauliflower, cut into florets
  • 1 red onion, cut into 8ths
  • 1 Tbsp (15ml) turmeric
  • 2 tsp (10ml) cumin
  • 1 tsp (5ml) coriander
  • 1 lemon, zested and juiced
  • 2 Tbsp (30ml) olive oil
  • 3 Tbsp (45ml) yoghurt
  • 1 Tbsp (15ml) tahini
  • 1 Tbsp (15ml) olive oil
  • To garnish, mint and coriander

Method:

  1. In a large bowl, combine chickpeas, cauliflower and onion 
  2. Combine olive oil, turmeric, cumin, coriander and lemon zest and drizzle the turmeric mixture over chickpeas and cauliflower, make sure the sauce is coating everything.
  3. On a baking sheet, place chickpeas and cauliflower, and place chicken in and amongst chickpeas. Bake in a preheated oven at 180°C for 25 minutes.
  4. Mix yoghurt, tahini and olive oil, and serve alongside chicken with a sprinkling of mint and coriander.