Nadiya Hussain's chickpea and chicken traybake recipe
Packed full of flavour, yet requiring minimal effort and even less washing up, this easy recipe from Nadiya Hussain is just the thing for a tasty midweek meal.
Packed to the brim with recipes that aren’t just delicious but have clearly – and cleverly – been designed with families in mind, the 2015 The Great British Bake Off winner's latest book, Cook Once, Eat Twice, is filled with savvy ideas for making ingredients go further, recipes for cooking two meals out of one set of ingredients, and suggestions for dishes that last well in the fridge or freezer.
When it comes to midweek cooking, there are few better dishes to have in your repertoire than a filling, flavourful traybake – something that doesn’t require too much effort to put together, generates very little washing up and will be devoured with gusto by all ages.
As Nadiya herself puts it: “I love a traybake and this one is no less loved than all the others that I make! Packed full of veg and flavour, this is the kind of thing I make on repeat for an easy life and a delicious dinner each and every single time.”
Things to note:
Don’t throw the liquid (aquafaba) from the drained chickpeas away – it can be used to make vegan meringues.
For US ingredients and measurements, use the drop-down menu and select ‘Cups’.
Ingredients
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 2 red onions, cut into chunks
- 1 medium aubergine, cut into chunks
- 2 x 400g cans chickpeas, drained
- 1 lemon, topped and tailed and thinly sliced
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1.5 tsp salt
- 2 tsp paprika
- 0.5 tsp ground turmeric
- 8 chicken drumsticks
- 2 tbsp fresh coriander, to serve
- 1 tbsp tahini, to serve
- 1 tbsp chilli oil, to serve
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 2 red onions, cut into chunks
- 1 medium aubergine, cut into chunks
- 2 x 400g cans chickpeas, drained
- 1 lemon, topped and tailed and thinly sliced
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1.5 tsp salt
- 2 tsp paprika
- 0.5 tsp ground turmeric
- 8 chicken drumsticks
- 2 tbsp fresh coriander, to serve
- 1 tbsp tahini, to serve
- 1 tbsp chilli oil, to serve
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 2 red onions, cut into chunks
- 1 medium eggplant, cut into chunks
- 2 x 14oz cans chickpeas, drained
- 1 lemon, topped and tailed and thinly sliced
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1.5 tsp salt
- 2 tsp paprika
- 0.5 tsp ground turmeric
- 8 chicken drumsticks
- 2 tbsp fresh cilantro, to serve
- 1 tbsp tahini, to serve
- 1 tbsp chili oil, to serve
Details
- Cuisine: Middle Eastern–inspired
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 8 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Pour a generous drizzle of oil over the base of a large roasting dish.
- Add the garlic, red onion, aubergine (eggplant), chickpeas and lemon slices.
- Using a pestle and mortar, lightly crush the coriander and cumin seeds. Add to the roasting dish along with the salt, paprika, turmeric and the chicken drumsticks. Get your hands in and give everything a really good mix, so all the ingredients are well coated.
- Transfer to the preheated oven for 45 minutes, until the chicken is cooked through, and the vegetables are tender.
- To serve, sprinkle with the chopped coriander (cilantro) and drizzle over the tahini and chilli oil. Bring to the table and let everyone tuck in.
Recipe adapted from Cook Once, Eat Twice by Nadiya Hussain (Penguin Michael Joseph). Photography by Chris Terry.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature